- In a large bowl, beat egg with a fork to blend. Add beef, bread crumbs, cumin, cinnamon, pepper, broth and green onions.
- Mix well with your hands. Shape mixture into 1 1/2-inch balls. Bake in a 450°F oven until no longer pink in center, cut to test (about12 minutes). Set slightly apart in a 10- by 15-inch baking pan.
- While meatballs are baking, cut pocket breads in half crosswise wrap in foil and add to oven to warm during last5 minutes. Fill warm pocket bread halves with hot meatballs and drizzle with yogurt and top with shredded lettuce.
Monday, May 21, 2012
Main Dish Monday
There is no new intrigue heading our way for a while, so as we get to experience H50 again, I thought we could go back and experience the same experience with the blog.
Back in the beginning, that would be day 2, on my recipe journey through Hawaii 5-0. The thought was where to find my inspiration for for that day's recipe and picture. So I found the picture then I realized three things when I choose a recipe, first and foremost there had to be tongue and cheek humor found within it, there had to be some meaty subsistence to it, and given who was inspiring it, it had to be healthy, yes it must be healthy. I think this just might have accomplished what I set out to do.
Meatball-Stuffed Cargo Pockets
Serves: 4 Total time: 22 min Prep time: 10 min
1egg 3tbsp chicken broth
1lb lean ground beef 1/3-cup green onion (thinly sliced)
3tbsp breadcrumbs (fine dry) 4 pita pocket (bread 6 to 7 inch)
1tsp ground cumin ½- cup Greek yogurt (plain)
½- tsp ground cinnamon 2 cups iceberg lettuce (shredded)
½- tsp pepper
**You can substitute ground chicken or turkey for the ground beef.**