The dressing both provides flavour and added moistness to this simple, yet versatile, meatball recipe.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) ground pork
1/2 cup finely chopped yellow onions
1/4 cup dry bread crumbs
1/2 cup Kraft Greek with Feta and Oregano Dressing, divided
4 pita breads (6 inch)
2 tomatoes, chopped
1/2 cup thinly sliced red onions
1/4 cup pitted black olives, cut in half
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How do I make it ?
Heat oven to 400ºF.
Mix meat, yellow onions, bread crumbs, egg and 1/4 cup dressing just until blended; shape into 12 (2-inch) meatballs. Place on foil-covered rimmed baking sheet.
Bake 20 min. or until done (160ºF).
Cut tops off pita breads; discard or reserve for another use. Fill breads with meatballs, tomatoes, red onions and olives. Drizzle with remaining dressing.
Kraft Kitchen Tips!
Add 1/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper to the pita filling.
How to Easily Shape the Meatballs
Use moistened hands to easily shape the pork mixture into meatballs.
For a touch of green, add lettuce to the pita filling.
Calories From Fat
% Daily Value
Fat 28 g
Saturated fat 7 g
Cholesterol 115 mg
Sodium 850 mg
Carbohydrate 47 g
Fibre 3 g
Sugars 6 g
Protein 31 g
4 servings, 1/4 recipe (196 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.