Meatballs with Cucumber Sauce on Flatbreads

recipe courtesy Better Homes and Gardens

Meatballs with Cucumber Sauce on Flatbreads

1 medium seedless cucumber

(1) 5 - 6 ounce carton plain Greek yogurt

2 tablespoons snipped fresh mint (optional)

(1) 16 ounce package frozen fully cooked meatballs, thawed

2 teaspoons Greek seasoning blend (see note below)

4 flatbreads or naan, garlic or plain

Thinly sliced red onion, snipped mint leaves, and/or orange or lemon wedges (optional)

Preheat broiler. For sauce, coarsely shred half the cucumber. Thinly slice remaining cucumber; set aside. In bowl, combine shredded cucumber, yogurt, and mint, if desired. Cover and refrigerate.

Thread meatballs on bamboo or metal skewers. Sprinkle Greek seasoning on meatballs. Broil on broiler pan 4 to 5 inches from heat for 8 to 10 minutes, turning occasionally to heat through. During last 2 minutes, warm flatbreads on pan.

Serve sauce, sliced cucumber, onion, mint, and meatball kabobs on warm flatbreads. Serve with citrus wedges, if desired.  Serves 4.

*Note: If you can't find Greek seasoning blend, substitute a blend of 1/2 teaspoon each sesame seeds, garlic powder, crushed red pepper and dried oregano.