Ingredients
1 package (1.5 pounds) of meatballs
29 oz. of Tomato Sauce
1/3 jar of roasted red peppers
1/2 tsp crushed red peppers
1/2 tsp salt
2 Tbs butter
8 oz yogurt
2 pieces of pita bread
3 Tbs pine nuts.
1/4 cup of chopped parsley
Preparation
First, cook meatballs in oven until cooked through.
While meatballs cook, puree the red pepper and mix with tomato sauce. Slowly heat mixture up to a simmer but do not boil. Add crushed red pepper and salt. Keep warm
Toast pita bread slices until hot but not crispy. Cut pita bread into small bite-size triangles.
Toast pine nuts in 2 tsp of olive oil.
In individual bowls, layer the bottom with a handful of pita bread, add enough tomato sauce to just barely cover the bread, then top with a few slices of butter. Next add a scoop of yogurt. Then add 10 or so meatballs and top with the pine nuts.
Garnish with the parsley and enjoy.
