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Lamb and Eggplant Meatball Pita Sandwiches

Lamb and Eggplant Meatball Pita Sandwiches
Photo by Christina Schmidhofer

Ingredients

  • ¼ cup pine nuts
  • 6 pocket breads (5 in. wide), cut in half
  • 1 ½ pounds ground lean lamb or beef
  • ¼ cup Italian-style dried bread crumbs
  • ¼ cup grated parmesan cheese
  • 2 cups purchased marinara sauce
  • ¼ cup pine nuts
  • + 27 more ingredients
    • 6 pocket breads (5 in. wide), cut in half
    • 1 ½ pounds ground lean lamb or beef
    • ¼ cup Italian-style dried bread crumbs
    • ¾ teaspoon dried oregano
    • 1 tablespoon minced garlic
    • ¾ teaspoon dried oregano
    • ¾ teaspoon fresh-ground pepper
    • 1 tablespoon minced garlic
    • 1/3 cup chopped onion
    • ¾ teaspoon fresh-ground pepper
    • ¾ teaspoon salt
    • ¾ teaspoon dried basil
    • 1/3 cup chopped onion
    • Bell pepper rings (optional)
    • ¾ teaspoon salt
    • ¾ teaspoon dried basil
    • Bell pepper rings (optional)
    • ¼ cup grated parmesan cheese
    • 2 cups purchased marinara sauce
    • 1 large egg, lightly beaten
    • 1/3 cup minced parsley
    • 1/3 cup minced parsley
    • 1 ½ cups finely chopped eggplant (about 4 oz.)
    • 1 large egg, lightly beaten
    • 1 ½ cups finely chopped eggplant (about 4 oz.)
    • 1 teaspoon Worcestershire
    • 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...

View full recipe at My Recipes

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