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Saturday, December 10 2011
 Feta cheese adds new flavor to the Mediterranean Meatballs used in this quick-and-easy main dish.

Prep Time: 20 mins
Total Time: 25 mins
Servings: 6 servings

1 6-ounce carton plain low-fat yogurt1/3 cup chopped, seeded cucumber2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed 1 clove garlic, minced Dash salt Nonstick cooking spray 1/2 recipe cooked Mediterranean Meatballs (24) 3 large whole wheat pita bread rounds, split in half horizontally 3 large plum tomatoes, thinly sliced crosswise1/2 cup crumbled reduced-fat feta cheese (2 ounces)
1 In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.
2 Preheat broiler. Line a very large baking sheet with foil; lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack; cover meatballs with foil to keep warm.
3 Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the 1/4 cup reserved roasted red pepper from the Mediterranean Meatballs recipe. Makes 6 servings (1/2 a pita and 4 meatballs each).

Nutrition Facts
Calories 266, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 52 mg, Sodium 596 mg, Carbohydrate 26 g, Fiber 4 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:26 am   |  Permalink   |  0 Comments  |  Email

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