|Egg||1 , beaten|
|Skim milk||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Chopped onion||3 Tablespoon|
|Sesame seeds||4 Teaspoon, toasted|
|Garlic||1 Clove (5 gm), minced|
|Dried mint||1⁄4 Teaspoon, crushed|
|Lean ground lamb/Lean ground beef||3⁄4 Pound|
|Nonstick spray coating||2 Tablespoon|
|Pita bread rounds||2 Large, halved|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, chopped|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt.
Add ground beef or lamb; mix well.
Shape mixture into 24 meatballs.
Spray a large skillet with nonstick spray coating.
Preheat over medium high heat.
Add meatballs and brown on all sides.
Cover skillet and cook meatballs over low heat for 5 to 10 minutes or till meat is no longer pink.
With a slotted spoon remove meatballs from skillet and drain on paper towels.