Turkey Meatball Pita Pockets
Mediterranean-inspired baked turkey meatballs served in warm pita pockets with garlicky cucumber sauce, tomatoes, and feta cheese.
Servings: 4 servings
Ingredients
For the turkey meatballs:
- 1 pound ground turkey lean 97% fat free
- ½ cup Panko Bread Crumbs
- 1 egg lightly beaten
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ⅛ teaspoon fresh ground pepper or to taste
- 2 garlic cloves minced
- 1 teaspoon dried oregano
For the yogurt sauce:
- 1 cup finely diced English cucumber
- 2 garlic cloves minced
- ¼ teaspoon salt
- 1 cup non-fat plain yogurt
- ½ tablespoons extra virgin olive oil
For the salad:
- 1 cup cherry tomatoes halved
- 1 cup diced English cucumber
- 1 small yellow onion sliced
- salt and pepper to taste
- extra virgin olive oil and white wine vinegar to taste
For the pita pockets:
- Whole Wheat Pita Pockets
- crumbled feta cheese
Instructions
- Get ready to bake. Preheat oven to 350ºF. Place a wire rack over a baking sheet; grease with cooking spray and set aside.
- Mix the meatballs. In a large bowl, combine ground turkey, panko crumbs, egg, paprika, cayenne pepper, salt, fresh ground pepper, garlic, and oregano. Using a wooden spoon, mix until well combined and thoroughly incorporated.
- Shape and bake. Shape mixture into 2-inch balls and place on previously prepared baking sheet. You may have to do this in batches, depending on the size of your baking sheet. Bake for 16 to 18 minutes, or until cooked through.
- Make the yogurt sauce. Place cucumbers and minced garlic in a bowl. Sprinkle with salt and 1 tablespoon extra virgin olive oil and mix. Stir in the yogurt until thoroughly incorporated. Chill until ready to use.
- Prepare the salad. Place chopped tomatoes, cucumbers, and onions in a mixing bowl. Add salt, oil, and vinegar to the mixture; toss and mix until well blended. Taste for seasonings and adjust accordingly.
- Assemble the pita pockets. Warm up the pita pockets. Open the pita pockets and spread about 1 to 2 tablespoons of the yogurt sauce on the inside of each pita. Place 3 to 4 meatballs in each pita pocket. Top with prepared salad and sprinkle with crumbled feta cheese. Serve.
Nutrition
Calories: 255kcal | Carbohydrates: 17g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 104mg | Sodium: 619mg | Potassium: 736mg | Fiber: 1g | Sugar: 8g | Vitamin A: 670IU | Vitamin C: 13.8mg | Calcium: 178mg | Iron: 2.2mg
