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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Ingredients:
1 medium cucumber, peeled, seeded and finely chopped |
1 large tomato, 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 |
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.
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