Tuesday, September 16, 2008

meatball marinara pita pocket

Recipe name: Meatball marinara pita pocket
Source: Meet Me in the Kitchen
Servings: 4

Meatball Marinara Pita Pocket
12 lean turkey meatballs with Italian seasoning
1 jar marinara sauce
1-15 oz can cannellini beans, drained and rinsed
1 1/2 cups shredded zucchini
4-6 pitas, cut in half
shredded mozzarella cheese
Place sauce and beans in blender and puree. Put sauce into a large skillet and add meatballs and zucchini. Heat until warm over medium heat. Cut meatballs in half (makes it easier to eat). Open a pita half and spoon a few meatball halves and sauce into the pita. Sprinkle with mozzarella cheese and serve.

So this recipe didn't turn out well, but it is mostly my fault (big surprise).
First, I didn't use turkey meatballs (couldn't find them). We rarely eat ground beef, to the point where we don't really like the taste anymore. So that part of the dish was not so good. Second, I don't like zucchini, but I thought I could trick myself into liking it because the zucchini bits are so small. But there's no fooling me, people! Still, the recipe idea is really cool and if you either like meatballs made from ground beef or can find/make turkey meatballs AND you like zucchini, give this a try, because it did come together quickly.

The only reason I decided to post this dish at all is because I thought the idea of putting pasta sauce and cannellini beans together in the food process was pure genius. I thought the pasta sauce with the beans tasted terrific, and I will add beans to my sauce the next time we do spaghetti. We typically eat meatless spaghetti, but the meal is usually disappointing and a bit on the puny side. Now I can add some protein on the cheap!

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