Meatball Sandwiches

Meatball Sandwiches

1 beaten egg

1/4 cup skim milk

1/4 cup fine dry bread crumbs

1/4 cup snipped fresh parsley

3 tablespoons finely chopped onion

4 teaspoons sesame seeds, toasted

1 clove garlic, minced

1/4 teaspoon dried mint, crushed

1/4 teaspoon salt

3/4 pound lean ground beef or lamb

nonstick spray coating

2 large pita bread rounds, halved

1/2 cup shredded lettuce

1 medium tomato, chopped

1 cup plain low fat yogurt

In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint and salt.

Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.

Spray a large skillet with nonstick spray coating. Preheat over medium high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done; 160F. With a slotted spoon remove meatballs from skillet and drain on paper towels.

To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt.

If desired, serve sandwiches on additional shredded lettuce.

Makes 4 servings.