Try this Greek Meatball Pitas with Feta - RS recipe, or contribute your own.
Suggest a better descriptionStir yogurt, lemon juice, 1 tablespoon mint, and 1/4 teaspoon salt in a small bowl; set aside.
Cut onion in half lengthwise.
Finely chop 1 onion half and thinly slice remaining onion half; set aside.
Heat a large grill pan over medium-high.
Mix lamb, finely chopped onion, garlic, cumin, and remaining 2 tbsp mint and 1 tsp salt in a large bowl until well combined.
Form into 20 small, oblong meatballs.
Coast grill poan with cooking spray.
Cook meatballs until browned and cooked through, turning once halfway.
Spread yogurt on warm pitas.
Top with meatballs, thinly sliced onion, cucumber, tomato and cheese.
Drizzle with olive oil.
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 595 | ||
Calories from Fat: 365 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 124.2mg | 38 % | |
Sodium 638.6mg | 22 % | |
Potassium 564.7mg | 15 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 22.2g | ||
Protein 31.9g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 595
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