Mediterranean Meatball Pitas

Name: Mediterranean Meatball Pitas with Tomato, Cucumber & Dill-Yogurt Sauce
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 2 unit Scallions; 10 ounce Ground Beef; ¼ cup Panko Breadcrumbs; 1 tablespoon Mediterranean Spice Blend; 1 unit Tomato; 1 unit Mini Cucumber; 1 unit Lemon; ¼ ounce Dill; 6 tablespoon Yogurt; 2 unit Pita Bread; Salt; Pepper; 1 teaspoon Olive Oil

with Tomato, Cucumber & Dill-Yogurt Sauce

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We’ve ditched the marinara sauce and rolls in this meatball sandwich for tangy yogurt sauce and soft, pillowy pitas! You’ll roast up a sheet of savory Mediterranean spiced beef meatballs, load them into warm pitas with crunchy cucumber-tomato salad, then drizzle with creamy yogurt-dill sauce for a mouthwatering meal in a quick 20 minutes.

Tags:

Protein Smart

Allergens:

Gluten

•Milk

•Sesamzaad

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

1 tablespoon

Mediterranean Spice Blend

1 unit

Tomato

1 unit

Mini Cucumber

1 unit

Lemon

¼ ounce

Dill

6 tablespoon

Yogurt

2 unit

Pita Bread

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories710 kcal

Fat33 g

Saturated Fat11 g

Carbohydrate59 g

Sugar8 g

Dietary Fiber4 g

Protein34 g

Cholesterol100 mg

Sodium1570 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Baking Sheet

•Zester

•Medium Bowl

•Small Bowl

•Paper Towel

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• In a large bowl, combine beef*, scallion whites, panko, Mediterranean Spice Blend, 1 TBSP water, 1 tsp salt, and pepper (2 TBSP water and 2 tsp salt for 4 servings). Form mixture into 8 11⁄2-inch meatballs (16 meatballs for 4). • Place meatballs on a baking sheet. (TIP: To help prevent sticking, lightly oil sheet or coat with nonstick cooking spray first.) Roast on top rack until browned and cooked through, 14-16 minutes.

• Meanwhile, dice tomato into 1⁄2-inch pieces. Trim and quarter cucumber lengthwise; thinly slice into quarter- moons. Pick and roughly chop fronds from dill. Zest and quarter lemon.

• In a medium bowl, combine tomato, cucumber, scallion greens, a drizzle of olive oil, salt, and pepper.

• In a small bowl, combine yogurt with as much dill and lemon zest as you like. Season with salt and pepper.

• Wrap pitas in damp paper towels and microwave until warm and pliable, 30-40 seconds; halve crosswise. • Fill pitas with meatballs and salad. (TIP: Cut your meatballs in half for easier pita stuffing.) Drizzle with yogurt sauce. Divide between plates and serve with lemon wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.