TASTE
Meatballs with a Middle Eastern twist
By Linda Gassenheimer
McClatchy-Tribune News Service
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The unusual mixture of spices and meat give a distinct flavor to Middle Eastern food. This dinner captures this delicate flavor with little preparation time.
The meatballs are broiled and placed in warm pita bread pockets. Chopped parsley, diced onion and yogurt are spooned into the bread for a delicious hot sandwich. The sandwiches also can be served cold or serve the meatballs over rice with chopped parsley and onions sprinkled on top.
Salads are always present at Middle Eastern meals. Serve the zucchini salad here or slice tomatoes and drizzle with vinaigrette dressing as a side dish.
MIDDLE EASTERN MEATBALLS
Preheat broiler. Mix raisins, ground sirloin, 1 cup diced onion, egg white and cinnamon together. Roll mixture into meatballs about the size of a large marble and place on a foil-lined tray. Broil 5 minutes, turn over and broil for another 3 to 4 minutes.
While the meatballs broil, place the pita bread on a low rack in the oven with the meat for 5 minutes to warm.
To serve, open the pita pockets and divide the meatballs between them. If they do not all fit, serve the rest on the side. Sprinkle the parsley and remaining 1/2 cup onion on top and add a spoonful of yogurt. Makes 2 servings.
ZUCCHINI SALAD
Bring a large saucepan filled with water to a boil. Add the zucchini. When the water comes back to a boil, simmer 1 to 2 minutes. Drain. Toss with dressing. Place lettuce leaves on 2 plates and spoon zucchini on top.
Sprinkle scallion over zucchini. Makes 2 servings.
