Rating: 4 stars
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Spread the cucumber-yogurt sauce inside the pita first so you get a cool contrast with every bite of the spiced meatballs. Even if you're tempted to use nonfat Greek yofurt, don't. The 2% yogurt is what gives the sauce its satisfying flavor and texture. If you're wary of slicing red cabbage, you could always use a store-bought coleslaw mix, however the color won't be red (and not nearly as pretty). 

Adam Hickman
Recipe by Cooking Light September 2016

Gallery

Victor Protasio; Styling: Paige Hicks

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 stuffed pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine meatballs and stock in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 2 minutes or until meatballs are warm.

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  • Wrap grated cucumber in a clean kitchen towel, squeezing out as much liquid as possible. Combine cucumber, yogurt, onion, 1 1/2 teaspoons juice, dill, 1/4 teaspoon salt, pepper, and garlic in a bowl, stirring with a whisk. Combine remaining 1 1/2 tablespoons juice, remaining 1/8 teaspoon salt, cabbage, and oil in a bowl. Divide yogurt mixture among pita halves; top evenly with cabbage mixture, tomatoes, meatballs, and parsley leaves.

Nutrition Facts

413 calories; fat 12.9g; saturated fat 3.7g; mono fat 5.6g; poly fat 1.7g; protein 30g; carbohydrates 48g; fiber 8g; cholesterol 59mg; iron 4mg; sodium 783mg; calcium 90mg; sugars 7g; added sugar 1g.
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