Kofte Meatball-Stuffed Pita Pockets

A little cinnamon and cumin along with a handful of pine nuts transform the ordinary meatball into a Near Eastern dish known as kofte. I found this a couple of years ago in a Sunset leaflet distributed by the local grocer.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1  large egg
• 1  lb lean ground beef
• 3  tablespoons  fine dry breadcrumbs
• 3  tablespoons pine nuts
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon pepper
• 3  tablespoons chicken broth or 3  tablespoons water
• 1⁄3 cup green onion, thinly sliced
• 4  pita pocket bread (6- to 7-inch)
• 1⁄2-1  cup plain nonfat yogurt
• 2  cups  shredded iceberg lettuce (, approximately)

Directions

1. In a large bowl, beat egg with a fork to blend.
2. Add beef, bread crumbs, pine nuts, cumin, cinnamon, pepper, broth and green onions.
3. Mix well with your hands.
4. Shape mixture into 1 1/2-inch balls.
5. Set slightly apart in a 10- by 15-inch baking pan.
6. Bake in a 450°F oven until no longer pink in center--cut to test (about 12 minutes).
7. While meatballs are baking, cut pocket breads in half crosswise.
8. Wrap in foil and add to oven to warm during lst 5 minutes.
9. Fill warm pocket bread halves with hot meatballs.
10. Drizzle with yogurt and top with shredded lettuce.