Spicy Meatball Pita Sandwiches
Peas with Shallots
Ingredients
- 1½ lb lean ground lamb (or use ground beef)
- 2 cloves garlic, minced
- 2 to 3 chipotle peppers in adobo sauce, minced
- 1 Tbsp adobo sauce from can
- 2 tsp dried oregano
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 3 organic Roma tomatoes, sliced
- 6 pita bread rounds (preferably whole wheat), split
- 1½ cups organic baby arugula
- 1 lemon
- 2 (5.3-oz) cartons plain Greek yogurt
Instructions
- Preheat broiler. Combine ground meat, garlic, chipotle peppers, adobo sauce, oregano, and ½ tsp each salt and pepper. Shape mixture into 1½-inch meatballs.
- Place meatballs on a greased broiler pan; broil 6 to 8 minutes or until done.
- Divide meatballs and tomato slices among pita halves; top with arugula.
- Grate zest from lemon to equal 1 tsp; squeeze juice to equal 1 Tbsp.
- Combine lemon zest, juice, yogurt, and ¼ tsp each salt and pepper; spoon sauce over meatballs.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 shallots, minced
- 1 (16-oz) pkg frozen green peas, thawed
- ¼ cup low-sodium chicken broth
- 2 Tbsp chopped fresh mint (or use basil)
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Heat oil in a large skillet over medium heat; add shallots. Cook 2 minutes or until tender; stir in peas and broth.
- Cook 5 minutes or until peas are tender and broth evaporates. Stir in mint, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
505
|
109
|
614
|
| Fat (g) | 27 | 5 | 32 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 31 | 5 | 36 |
| Carb (g) | 38 | 13 | 51 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 651 | 279 | 930 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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