Meatball Pita Pockets

A pita sandwich I have enjoyed. Original from a 1979 Better Homes magazine. Sometimes I add crushed garlic or a little garlic powder to the marinating vegetable mixture.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  medium cucumber, peeled, seeded and finely chopped
• 1  large tomatoes, seeded and coarsely chopped
• 1  small sweet onion, coarsely chopped
• 1⁄4 cup olive oil
• 3  tablespoons white wine vinegar
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

• Meatballs

• 1  egg, beaten
• 3⁄4 cup  soft breadcrumbs
• 1⁄4-1⁄2 cup milk
• 2  tablespoons  finely chopped onions
• 1  teaspoon ground allspice (optional)
• 12  ounces  extra lean ground beef
• 8  ounces ground pork
• 4  pita bread rounds, halved

Directions

1. In a small bowl, combine cucumber, tomato, onion, olive oil, vinegar, oregano, salt and pepper. Cover and marinate in refrigerator a few hours or overnight.
2. In a small bowl combine egg, bread crumbs, milk, the 2 tbsp onion, allspice and pepper to taste. Add beef and pork and mix well. Shape into 24 meatballs.
3. Place meatballs in a baking dish in a single layer. Bake at 375F for 25 minutes or till done. Drain well on paper toweling.
4. To assemble sandwiches, place 3 meatballs into each pita bread half. Top with some of the cucumber and tomato mixture and a little of the marinating liquid.