lamb

lamb

Smashed Meatballs in Pitas (Serves 4-6)

Supplied by Judie Steeves
We first tried something like these spicy, herb-infused B.C. beefballs many years ago in a Greek restaurant, stuffed into a pita bread with delicate, refreshing Tzatziki (yogurt and cucumber dip), chopped tomatoes, peppers and sweet onions. It was served in a special wooden holder, so it stood up instead of spilling out onto the table.

Because it’s fist food, it’s great to take camping. No dishes.

1 sweet onion
1  clove garlic
2 slices bread
2 tbsp. (30 ml) white wine
1 egg
1 lb. (454 g) lean ground B.C. beef
1 tbsp. (15 ml) fresh mint
1 tbsp. (15 ml) fresh parsley
1 tsp. (5 ml) fresh oregano
1 tbsp. (15 ml) tomato sauce
salt and pepper to taste

Cook chopped onion and minced garlic until softened, then place in a large bowl. Tear bread into small pieces and soak in the white wine, then toss into the bowl with the onion. Mince fresh herbs. Add beaten egg, ground beef, minced herbs, spices and tomato sauce and stir together thoroughly until it’s fluffy, using a wooden spoon or your hands. Form into small balls, about an inch in diameter, arrange on a cookie sheet, then squash flat.

Bake in a 350 F oven for about 20 minutes.

These are delicious served as an appetizer; with a spicy tomato sauce prior to the main course; or in halved, opened pita breads with a yogurt and cucumber tzatziki, bits of tomato, onion and green pepper, as a light meal.