Recipe: Meatball Pockets (using pita bread) (Kraft Parmesan Cheese, 1981)

MEATBALL POCKETS

1 1/2 lbs. ground beet
1 cup soft bread crumbs
1 egg
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (16-oz.) jar spaghetti sauce
1/4 cup (1 oz.) Kraft Grated Parmesan Cheese
4 pita bread rounds
2 tablespoons oil
1 (8-oz.) pkg. Kraft Natural Low Moisture Part-Skim Mozzarella Cheese Slices, cut in half

Combine meat, bread crumbs and egg; mix lightly. Shape into 1-inch meatballs. Brown meatballs; drain.

Add onion and green pepper; cook until tender.

Stir in spaghetti sauce and parmesan cheese; simmer 10 minutes, stirring occasionally.

Fry pita bread in oil until golden brown; cut in half. Fill pita bread with mozzarella cheese and meatball mixture.

Makes 8 sandwiches
From: Recipelink.com
Source: Recipe pamphlet: 100% Greater Ground Beef with Kraft Parmesan Cheese, Kraft Inc., 1981