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Eat a Pita Meatball Sandwich
Eat a Pita Meatball Sandwich
Falafel-style pita sandwiches made with meatballs, hummus and creamy yogurt sauce.
Yield: 100 servings
Bean Purée: 
Place garbanzo beans, water, garlic, lemon juice, cumin, salt and pepper in food processor container. Cover; process until smooth. Cover; refrigerate until ready to use.
Canned garbanzo beans, rinsed, drained12 1/2 cups
Water2 cups
Minced garlic1/4 cup
Lemon juice (bottled or fresh)1/4 cup
Ground cumin2 tablespoons
Salt1 tablespoon
Pepper1 tablespoon
Yogurt Sauce: 
Combine yogurt, garlic and salt in large nonreactive bowl. Cover; refrigerate until ready to use.
Plain nonfat yogurt3 quarts
Minced garlic1/4 cup
Salt2 tablespoons
Heat meatballs according to package directions. Cover; keep warm until ready to use.
Frozen Deluxe fully-cooked Charbroil beef meatballs, ½ ounce each12 1/2 pounds
Per order: Spread each of 2 pita bread halves with 1 Tbsp bean purée. Fill each half with 1 cucumber slice, 1 tomato slice and 2 beef meatballs. Serve with about 2 Tbsp yogurt sauce.
Whole wheat pita breads (6-inch diameter), cut crosswise in half100 each
Sliced cucumbers (1/4 inch thick)10 each
Sliced tomatoes (1/4 inch thick)25 each
Nutrition information per serving: 337 calories; 10 g fat (4 g saturated fat); 20 mg cholesterol; 837 mg sodium; 48 g carbohydrate; 8.4 g fiber; 18 g protein; 3.4 mg iron; 108.8 mg calcium; 436 IU vitamin A; 8.3 mg vitamin C.

This recipe is an excellent source of fiber and protein, and a good source of iron, calcium and vitamin C.

Nutrition information per serving: 335 calories; 9 g fat(3 g saturated fat; 3 g monounsaturated fat); 46 mg cholesterol; 726 mg sodium; 47 g carbohydrate; 6.9 g fiber; 20 g protein; 6.3 mg niacin; 0.5 mg vitamin B6; 0.9 mg vitamin B12; 3.5 mg iron; 29.9 mg selenium; 3.3 mg zinc; 34.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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