Greek Meatball Pitas
Prep Time
Serves
Cooking Mode
1¼ pounds Compliments Balance ground turkey breast
½ cup bread crumbs
1 large Compliments Egg, lightly beaten
¼ tsp Compliments dried oregano
Salt and freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 cucumber, peeled and ends trimmed (seeded or seedless)
1 cup Compliments Plain Low-Fat Yogurt
6 pita breads
1 pound Roma tomatoes, sliced (optional)
1¼ pounds Compliments Balance ground turkey breast
½ cup bread crumbs
1 large Compliments Egg, lightly beaten
¼ tsp Compliments dried oregano
Salt and freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 cucumber, peeled and ends trimmed (seeded or seedless)
1 cup Compliments Plain Low-Fat Yogurt
6 pita breads
1 pound Roma tomatoes, sliced (optional)
Directions
1Preheat broiler to high heat. In a large bowl, combine turkey, bread crumbs, egg, oregano and salt and pepper to taste.
2Gently mix with a fork just until blended. Scoop meat into 1 tablespoon size portions and roll into balls.
3Place meatballs on an un-greased rimmed baking sheet or large broiler pan.
4Drizzle with olive oil.
5Broil meatballs 4-6 inches away from heat until browned and no longer pink in center (cut to test), about 10 minutes.
6While meat cooks, cut cucumber into chunks and place in a food processor or blender with yogurt.
7Whirl until cucumber is finely chopped. Season to taste with salt and pepper. Spoon into a serving bowl.
8To serve, cut pitas in half crosswise and open pockets.
9Fill pitas with warm meatballs and sliced tomatoes.
10Spoon cucumber sauce over meatballs to taste.
Tips
1
Plan Ahead for Next Time: Take a few extra minutes tonight and make a double batch of the meatballs. Freeze the extra cooked meatballs to have on hand for the next time you want these pitas or to add to pasta sauces and soups. Simply thaw gently in the microwave and use as desired.
Disclaimer
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Personal Note
Personal Note