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Kofte Meatball-Stuffed Pita Pockets

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“A little cinnamon and cumin along with a handful of pine nuts transform the ordinary meatball into a Near Eastern dish known as kofte. I found this a couple of years ago in a Sunset leaflet distributed by the local grocer.”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, beat egg with a fork to blend.
  2. Add beef, bread crumbs, pine nuts, cumin, cinnamon, pepper, broth and green onions.
  3. Mix well with your hands.
  4. Shape mixture into 1 1/2-inch balls.
  5. Set slightly apart in a 10- by 15-inch baking pan.
  6. Bake in a 450°F oven until no longer pink in center--cut to test (about 12 minutes).
  7. While meatballs are baking, cut pocket breads in half crosswise.
  8. Wrap in foil and add to oven to warm during lst 5 minutes.
  9. Fill warm pocket bread halves with hot meatballs.
  10. Drizzle with yogurt and top with shredded lettuce.

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