Meatball Pita Pockets

• 1 medium cucumber, peeled, seeded and finely chopped
• 1 large tomatoes, seeded and coarsely chopped
• 1 small sweet onion, coarsely chopped
• 1/4 cup olive oil
• 3 tablespoons white wine vinegar
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Meatballs
• 1 egg, beaten
• 3/4 cup soft breadcrumbs
• 1/4 - 1/2 cup milk
• 2 tablespoons finely chopped onions
• 1 teaspoon ground allspice (optional)
• 12 ounces extra lean ground beef
• 8 ounces ground pork
• 4 pita bread rounds, halved

1. In a small bowl, combine cucumber, tomato, onion, olive oil, vinegar, oregano, salt and pepper. Cover and marinate in refrigerator a few hours or overnight.
2. In a small bowl combine egg, bread crumbs, milk, the 2 tbsp onion, allspice and pepper to taste. Add beef and pork and mix well. Shape into 24 meatballs.
3. Place meatballs in a baking dish in a single layer. Bake at 375F for 25 minutes or till done. Drain well on paper toweling.
4. To assemble sandwiches, place 3 meatballs into each pita bread half. Top with some of the cucumber and tomato mixture and a little of the marinating liquid.

cucumber, tomatoes, sweet onion, olive oil, white wine vinegar, oregano, salt, pepper, meatballs, egg, soft breadcrumbs, milk, onions, ground allspice, extra lean ground beef, ground pork, bread

Taken from www.food.com/recipe/meatball-pita-pockets-124748 (may not work)