Kofte Meatball-Stuffed Pita Pockets

• 1 large egg
• 1 lb lean ground beef
• 3 tablespoons fine dry breadcrumbs
• 3 tablespoons pine nuts
• 1 teaspoon ground cumin
• 12 teaspoon ground cinnamon
• 12 teaspoon pepper
• 3 tablespoons chicken broth or 3 tablespoons water
• 13 cup green onion, thinly sliced
• 4 pita pocket bread (6- to 7-inch)
• 12-1 cup plain nonfat yogurt
• 2 cups shredded iceberg lettuce (, approximately)

1. In a large bowl, beat egg with a fork to blend.
2. Add beef, bread crumbs, pine nuts, cumin, cinnamon, pepper, broth and green onions.
3. Mix well with your hands.
4. Shape mixture into 1 1/2-inch balls.
5. Set slightly apart in a 10- by 15-inch baking pan.
6. Bake in a 450F oven until no longer pink in center--cut to test (about 12 minutes).
7. While meatballs are baking, cut pocket breads in half crosswise.
8. Wrap in foil and add to oven to warm during lst 5 minutes.
9. Fill warm pocket bread halves with hot meatballs.
10. Drizzle with yogurt and top with shredded lettuce.

egg, lean ground beef, breadcrumbs, pine nuts, ground cumin, ground cinnamon, pepper, chicken broth, green onion, pita pocket bread, nonfat yogurt, shredded iceberg lettuce

Taken from www.food.com/recipe/kofte-meatball-stuffed-pita-pockets-22999 (may not work)