Mediterranean · Serves 2
with Tomato, Cucumber & Dill-Yogurt Sauce
We’ve ditched the marinara sauce and rolls in this meatball sandwich for tangy yogurt sauce and soft, pillowy pitas! You’ll roast up a sheet of savory Mediterranean spiced beef meatballs, load them into warm pitas with crunchy cucumber-tomato salad, then drizzle with creamy yogurt-dill sauce for a mouthwatering meal in a quick 20 minutes.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens.
In a large bowl, combine beef*, scallion whites, panko, Mediterranean Spice Blend, 1 TBSP water, 1 tsp salt, and pepper (2 TBSP water and 2 tsp salt for 4 servings). Form mixture into 8 11⁄2-inch meatballs (16 meatballs for 4).
Place meatballs on a baking sheet. (TIP: To help prevent sticking, lightly oil sheet or coat with nonstick cooking spray first.) Roast on top rack until browned and cooked through, 14-16 minutes.
Meanwhile, dice tomato into 1⁄2-inch pieces. Trim and quarter cucumber lengthwise; thinly slice into quarter- moons. Pick and roughly chop fronds from dill. Zest and quarter lemon.
In a medium bowl, combine tomato, cucumber, scallion greens, a drizzle of olive oil, salt, and pepper.
In a small bowl, combine yogurt with as much dill and lemon zest as you like. Season with salt and pepper.
Wrap pitas in damp paper towels and microwave until warm and pliable, 30-40 seconds; halve crosswise.
Fill pitas with meatballs and salad. (TIP: Cut your meatballs in half for easier pita stuffing.) Drizzle with yogurt sauce. Divide between plates and serve with lemon wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
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