Bitsys Kitchen. Meatball Pita

Meatball Pita
1-1/2 lb. extra lean ground beef 1/3 cup plain nonfat yogurt 1/3 cup finely chopped shallots 1/4 cup chopped fresh parsley 1/4 tsp. salt 1/4 tsp. pepper 1 (15 oz.) can tomato puree	1-1/2 cups sliced mushrooms 2/3 cup plain nonfat yogurt 2 tsp. prepared horseradish 1 cup shredded lettuce 1 cup chopped tomato 4 whole wheat pita breads , cut into halves to form pockets

Spray 12 inch skillet with nonstick cooking spray.

Mix ground beef, 1/3 cup yogurt, the shallots, parsley, salt and pepper. Shape into 24 meatballs, each about 1-1/2 inches. Cook meatballs in skillet over medium heat about 5 minutes or until light brown on all sides.

Stir in tomato puree and mushrooms; turn meatballs to coat with sauce.
Cook about 20 minutes, turning occasionally, until meatballs are no longer pink in center.

Remove meatballs from skillet. Cool sauce 5 minutes; stir in 2/3 cup yogurt and the horseradish. Divide meatballs, lettuce, tomatoes and sauce among pita breads.

8 servings