Lamb and Eggplant Meatball Pita Sandwiches

Ingredients

• 6 pocket breads (5 in. wide), cut in half
• ¾ teaspoon dried basil
• ¼ cup pine nuts
• 1 ½ cups finely chopped eggplant (about 4 oz.)
• Bell pepper rings (optional)
• ¼ cup grated parmesan cheese
• 1 ½ pounds ground lean lamb or beef
• + 10 more ingredients
• • 2 cups purchased marinara sauce
  • 1 large egg, lightly beaten
  • ¼ cup Italian-style dried bread crumbs
  • ¾ teaspoon dried oregano
  • 1 tablespoon minced garlic
  • ¾ teaspoon fresh-ground pepper
  • ¹/₃ cup chopped onion
  • ¹/₃ cup minced parsley
  • ¾ teaspoon salt
  • 1 teaspoon Worcestershire

1. In a large bowl, mix the egg, lamb, eggplant, onion, parsley, pine nuts, bread crumbs, parmesan cheese, garlic, salt, pepper, basil, and oregano. Shape the mixture into 1 1/2-inch balls and place them 1 inch apart in an oiled 12- by 17-inch baking pan. 2. Bake meatballs in a 425° oven until th...

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