1 1/2 pounds extra-lean ground beef 1/3 cup plain nonfat yogurt 1/3 cup finely chopped shallots
(about 2 large) 1/4 cup chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon pepper 1 can tomato puree :
(15-ounce) 1 1/2 cups sliced mushrooms
(about 4 ounces) 2/3 cup plain nonfat yogurt 2 teaspoons prepared horseradish 1 cup shredded lettuce 1 cup chopped tomato :
(about 1 large) 4 whole wheat pita breads
(about 6 inches in :
diameter), 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 Posted To Fabfood September 1998~Busted With 2.0 <melizajane@aol.com>
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