Saturday, 20 June 2020

Greek Meatball in Pita

These meatballs are the basis of a Mediterranean style sandwich. They can also be served as an appetizer with tzatziki.

1 lemon
¼ cup dried unseasoned bread crumbs
1 egg, lightly beaten
¾ lb ground veal
¼ cup finely grated peeled potato
1 green onion, finely minced
2 garlic cloves, minced
2 tbsp finely chopped fresh mint leaves
1 tsp dried oregano leaves
½ tsp salt
Generous grinding of black pepper
3 tbsp all-purpose flour
Olive oil
6 medium pita

FILLINGS
Tzatziki, crumbled feta, sliced tomatoes, red onion and cucumber, and shredded lettuce and olives.

1. Finely grate peel from lemon into a large bowl, then squeeze in about ¼ cup juice. Add bread crumbs and let stand 5 min- utes, so bread crumbs absorb the juice.

2. Stir in egg then veal, potato, onion, garlic, mint, oregano, salt and pepper. Mix gently just until combined. Form into 1-inch meatballs, then flatten slightly. Place flour on a plate. Lightly coat meatballs in flour, shaking off excess. Set meatballs on a baking sheet.

3. Coat a large frying pan with oil and set over medium heat. Add as many meatballs to pan as you can without crowding it. Turn gently until they’re golden on all sides and cooked through, 8 to 10 minutes. Repeat with remaining meatballs adding more oil if needed.

4. Slice off top third of pita and open up the pocket. Slather inside with tzatziki. Then fill with about 5 meatballs and filling ingredients. Sprinkle with a little mint if you wish.

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