Mediterranean Meatball Pita Sandwiches
These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.
Prep time:
Cook time:
Yield: (half a sandwich per person)
Serving size: 6
Calories per serving: 178
Ingredients:
Cook time:
Yield: (half a sandwich per person)
Serving size: 6
Calories per serving: 178
nonstick cooking spray, for coating the baking sheet
2 cups frozen spinach (from a 10-ounce package)
1 pound ground turkeys (80 percent lean)
1/4 cup breadcrumbs
2 teaspoons ground cumin
2 cloves garlic, minced
1 medium carrot, grated
1 large egg
2 tablespoons fresh dill fronds, chopped
kosher salt and freshly ground black pepper
1 cup full-fat greek yogurt
juice of half a lemon
3 pitas with pockets, cut in half and warmed
2 cups shredded Romaine lettuce
2 roma tomatoes, sliced
Directions:
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
Source: foodnetwork.com
Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
