Middle Eastern Meatball-Stuffed Pocket Bread Recipe

Middle Eastern Meatball-Stuffed Pocket Bread Recipe

  • 1 large egg
  • 1 pound ground lean beef
  • 3 tablespoons fine dried bread crumbs
  • 3 tablespoons pine nuts
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 3 tablespoons fat-free reduced-sodium chicken broth or water
  • 1/3 cup thinly sliced green onions
  • 4 6- to 7-inch pocket breads
  • 1/2 cup plain Lucerne Nonfat Yogurt
  • 2 cups shredded iceberg lettuce
  1. In a large bowl, beat egg with a fork to blend. Add beef, bread crumbs, pine nuts, cumin, cinnamon, pepper, broth, and green onions. Mix well with your hands.
  2. Shape mixture into 1 1/2-inch balls. Set meatballs slightly apart in a rimmed 10- by 15-inch baking pan.
  3. Bake in a 450 degrees F oven until no longer pink in center; cut to test (about 12 minutes).
  4. While meatballs are baking, cut pocket breads in half crosswise. Wrap in foil and add to oven to warm during last 5 minutes. Fill warm pocket bread halves with hot meatballs. Add yogurt and lettuce to taste.
Recipe of the Day|