Turkey-meatball pitas

5 Servings

Ingredients

Quantity Ingredient
1 pounds Ground turkey
2 slices Low-fat bread; chopped
2 tablespoons Grated onion
1 large Egg white
1½ teaspoon Ground cumin
1¼ teaspoon Salt
5 Whole-wheat pitas
½ large Cucumber; peeled and cut into 3/4-inch pieces
8 ounces Plain nonfat yogurt
2 tablespoons Chopped fresh cilantro OR 1-teaspoon dried mint leaves
4 cups Romaine lettuce; thinly sliced

Directions

1. Preheat oven to 425 degrees F. Spray 15½" by 10 ½" jelly-roll pan with nonstick cooking spray.

2. In large bowl, with hand, mix ground turkey, bread, onion, egg white, cumin, ¾ teaspoon salt, and 3 tablespoons water.

3. Shape turkey mixture into 25 meatballs. (For easier shaping, use wet hands.) Place meatballs in jelly-roll pan and bake 12 to 15 minutes until cooked through (meatballs will not brown).

4. Cut about 1 inch from top of each pita; reserve cutoff pieces for use another day. Wrap pitas in foil. After meatballs have baked 5 minutes, warm pitas in oven until meatballs are done.

5. Meanwhile, mix cucumber, yogurt, cilantro or mint, and ½ teaspoon salt.

6. To serve, fill pitas with lettuce and meatballs; top with cucumber sauce.

Each serving: About 380 calories, 28 g protein, 44 g carbohydrate, 11 g total fat (3 g saturated), 46 mg cholesterol, 1020 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Work Time: 15 minutes; Total Time: 27 to 30 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998

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