Meatball Sandwiches Recipe
Ingredients
| Egg | 1 , beaten | |
| Skim milk | 1/4 Cup (16 tbs) | |
| 1/4 cup fine dry bread crumbs | ||
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Onion | 3 Tablespoon, finley chopped | |
| Sesame seeds | 4 Teaspoon, toasted | |
| Garlic | 1 Clove (5gm), minced | |
| Dried mint | 1/4 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| 3/4 pound lean ground beef or lamb | ||
| Nonstick spray coating | ||
| 2 large pita bread rounds, halved | ||
| Lettuce | 1/2 Cup (16 tbs), shredded | |
| Tomato | 1 Medium, chopped | |
| Low fat plain yogurt | 1/2 Cup (16 tbs) | |
Directions
In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt.
Add ground beef or lamb; mix well.
Shape mixture into 24 meatballs.
Spray a large skillet with nonstick spray coating.
Preheat over medium high heat.
Add meatballs and brown on all sides.
Cover skillet and cook meatballs over low heat for 5 to 10 minutes or till meat is no longer pink.
With a slotted spoon remove meatballs from skillet and drain on paper towels.
Add ground beef or lamb; mix well.
Shape mixture into 24 meatballs.
Spray a large skillet with nonstick spray coating.
Preheat over medium high heat.
Add meatballs and brown on all sides.
Cover skillet and cook meatballs over low heat for 5 to 10 minutes or till meat is no longer pink.
With a slotted spoon remove meatballs from skillet and drain on paper towels.
Chef
