Turkey Meatballs Pita Pockets with Cucumber Yogurt Sauce
Turkey Meatballs Pita Pockets with Cucumber Yogurt Sauce - Juicy and delicious turkey meatballs served in warm pita pockets filled with a garlicky cucumber sauce and topped with a tomatoes and feta cheese salad.
Servings: 4 Serves
Ingredients
FOR THE TURKEY MEATBALLS
- 1- pound ground turkey , lean 97% fat free
- 1/2- cup Panko Bread Crumbs
- 1 egg , lightly beaten
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper , or to taste
- 2 garlic cloves , minced
- 1 teaspoon dried oregano
FOR THE CUCUMBER YOGURT SAUCE
- 1 cup finely diced english cucumber
- 2 garlic cloves , minced
- 1/4 teaspoon salt
- 1 cup non-fat plain yogurt
- 1/2 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
- Preheat oven to 350.
- Place a wire rack over a baking sheet; grease with cooking spray and set aside.
- 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 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.
In the meantime prepare the Yogurt Sauce.
- Place cucumbers and minced garlic in a bowl.
- Sprinkle with salt and 1 tablespoon extra virgin olive oil; mix it all together.
- 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
- 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
