A pita sandwich I have enjoyed. Original from a 1979 Better Homes magazine. Sometimes I add crushed garlic or a little garlic powder to the marinating vegetable mixture.
1 medium cucumber, peeled, seeded and finely chopped
1 large tomatoes, seeded and coarsely chopped
1 small sweet onion, coarsely chopped
1/4 cup olive oil
3 tablespoons white wine vinegar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
3/4 cup soft breadcrumbs
1/4-1/2 cup milk
2 tablespoons finely chopped onions
1 teaspoon ground allspice (optional)
12 ounces extra lean ground beef
8 ounces ground pork
4 pita bread rounds, halved
Steps:
In a small bowl, combine cucumber, tomato, onion, olive oil, vinegar, oregano, salt and pepper. Cover and marinate in refrigerator a few hours or overnight.
In a small bowl combine egg, bread crumbs, milk, the 2 tbsp onion, allspice and pepper to taste. Add beef and pork and mix well. Shape into 24 meatballs.
Place meatballs in a baking dish in a single layer. Bake at 375F for 25 minutes or till done. Drain well on paper toweling.
To assemble sandwiches, place 3 meatballs into each pita bread half. Top with some of the cucumber and tomato mixture and a little of the marinating liquid.
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