Greek Stuffed Pitas

posted in: Beef, Pork | 0

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This is the third and final recipe using the Swedish meatballs. This was also yummy and reminiscent of a gyro. I think this was my favorite of the 3 recipes. It also helped that we still had tomatoes out of our garden to have a nice juicy tomato included. It is easier to eat if you cut the meatballs in half and spread them out a bit.

Greek Stuffed Pitas
Author: 
Recipe type: Greek
Serves: 4
 
Ingredients
  • 12 cooked meatballs (from Sheet Pan Swedish Meatballs)
  • ¼ cup unsalted beef stock (such as Swanson)
  • ⅔ cup grated English cucumber
  • ½ cup plain fat-free Greek yogurt
  • 2 tablespoons grated red onion
  • 2 tablespoons fresh lemon juice, divided
  • 1½ tablespoons chopped fresh dill
  • ⅜ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2½ cups sliced red cabbage
  • 2 teaspoons extra-virgin olive oil
  • 4 (6-in.) whole-wheat pitas, halved
  • 2 medium tomatoes, each cut into 8 slices
  • ¼ cup fresh flat-leaf parsley leaves
Instructions
  1. Combine meatballs and stock in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 2 minutes or until meatballs are warm.
  2. Wrap grated cucumber in a clean kitchen towel, squeezing out as much liquid as possible. Combine cucumber, yogurt, onion, 1½ teaspoons juice, dill, ¼ teaspoon salt, pepper, and garlic in a bowl, stirring with a whisk. Combine remaining 1½ tablespoons juice, remaining ⅛ teaspoon salt, cabbage, and oil in a bowl. Divide yogurt mixture among pita halves; top evenly with cabbage mixture, tomatoes, meatballs, and parsley leaves.
Nutrition Information
Serving size: ¼ Calories: 413 Fat: 12.9 g Saturated fat: 3.7 g Unsaturated fat: 7.3 g Trans fat: 0 Carbohydrates: 48 g Sugar: 7 g Sodium: 783 mg Fiber: 8 g Protein: 30 g Cholesterol: 59 mg
6 Weight Watchers Smart Points per serving

Combine meatballs and stock in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 2 minutes or until meatballs are warm.

Wrap grated cucumber in a clean kitchen towel, squeezing out as much liquid as possible. Combine cucumber, yogurt, onion, 1 1/2 teaspoons juice, dill, 1/4 teaspoon salt, pepper, and garlic in a bowl, stirring with a whisk.

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Combine remaining 1 1/2 tablespoons juice, remaining 1/8 teaspoon salt, cabbage, and oil in a bowl.

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Divide yogurt mixture among pita halves; top evenly with cabbage mixture, tomatoes, meatballs, and parsley leaves.

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