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Ingredients
For 6 Serving(s)
eggplant-meatball-pita-sandwiches
- 1 egg
- 1 1/2 lb ground beef
- 1 1/2 c finely chopped eggplant
- 1/3 c chopped onion
- 1/3 c minced fresh parsley
- 1/4 c pine nuts
- 1/4 c bread crumbs
- 1/4 c grated parmesan cheese
- 1 T minced garlic
- 3/4 t salt
- 3/4 t black pepper
- 3/4 t dried basil
- 3/4 t dried oregano
- 2 c marinara sauce
- 1 t Worcestershire sauce
- 6 pita bread rounds
Eggplant Meatball Pita Sandwiches Directions
- Preheat oven to 425˚F. Lightly grease a baking dish.
- In a large bowl, mix together the egg, beef or lamb, eggplant, onion, parsley, pine nuts, bread crumbs, Parmesan cheese, garlic, salt, pepper, basil, and oregano. Form the mixture into 1 ½-inch balls and arrange and inch apart on the prepared baking dish.
- Bake until well-browned, 20-25 minutes. Pour out any fat from the baking dish. Pour the marinara sauce and Worcestershire sauce over the meatballs, and scrape up any browned bits from the bottom of the dish. Gently toss the meatballs to coat. Return to oven and bake until the sauce is piping hot, 3-5 minutes.
- Scoop the meatballs and sauce into the warmed pita pockets, and serve.