Meatball Pita Pockets Recipes

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MEATBALL PITA POCKETS



Meatball Pita Pockets image

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.

Provided by teapotter

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

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.

PITA BEEF POCKETS



Pita Beef Pockets image

Try a Betty Crocker pita sandwich recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

1/3 cup horseradish mustard
2 pita breads (6 inch), cut in half to form pockets
1/2 lb thinly sliced cooked roast beef (from deli)
1 small tomato, thinly sliced
4 slices (1 oz each) provolone cheese
Baby spinach leaves or lettuce leaves

Steps:

  • Spread mustard on inside of pita pocket halves.
  • Fill pockets with beef, tomato, cheese and spinach.

Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 2 g, TransFat 1/2 g

CHEESY ITALIAN MEATBALL POCKETS



Cheesy Italian Meatball Pockets image

This copycat stuffed pocket recipe is filled with Italian meatballs coated in marinara sauce and topped with a blend of Italian cheeses and encased in crescent dough.

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 30m

Yield 2

Number Of Ingredients 6

1 cup marinara sauce, warmed
6 frozen fully cooked Italian meatballs, thawed and halved
1 (8 ounce) package crescent dough sheet (such as Pillsbury®)
6 tablespoons finely shredded Italian-style cheese
1 egg, beaten
1 tablespoon grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
  • Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
  • Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
  • Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
  • Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

Nutrition Facts : Calories 849.9 calories, Carbohydrate 67.7 g, Cholesterol 184.1 mg, Fat 47.2 g, Fiber 3.6 g, Protein 33.4 g, SaturatedFat 15.7 g, Sodium 1752.6 mg, Sugar 19.3 g

MEATBALL PITA SANDWICHES



Meatball Pita Sandwiches image

The Moroccan-themed sandwich is made with our Pork Meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 12

1 cup reserved tomato sauce from Pork Meatballs
2 teaspoons hot sauce
1 1/4 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 cup plain Greek yogurt
2 tablespoons chopped fresh mint leaves
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
4 pitas, halved
8 butter lettuce leaves
10 to 12 reserved meatballs from Pork Meatballs, chilled or at room temperature, halved or quartered
1/2 small red onion, thinly sliced

Steps:

  • In a small bowl, combine tomato sauce, hot sauce, ground cumin, and ground cinnamon. In another small bowl, combine yogurt, mint leaves, and lemon juice; season with salt and pepper. Fill pitas with lettuce leaves, meatballs and onion. Top with tomato and yogurt sauces and serve.

Nutrition Facts : Calories 532 g, Fat 24 g, Fiber 6 g, Protein 29 g, SaturatedFat 7 g

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