Turkey Meatball Pitas

My rocky start to 2016 included not doing well with cooking in general. Today, February 1, we start again. I made a pretty tasty recipe yesterday to get the month started right. It’s one I copied out of Good Housekeeping Light & Healthy Cooking book a while back. It’s pretty light and yet very filling (if that makes sense). It also makes a ton of meatballs depending on how you roll them.


Another culinary masterpiece (if I do say so myself)

[PS – I need to find more recipes that require mixing by hand. There is something so satisfying and makes me feel like I am Cooking, capital c when I need to do so.]

Turkey Meatball Pitas
Servings: 6-8 sandwiches

1-1.5 lbs ground turkey
2 slices while grain bread, chopped
2 Tbsp onion, grated or minced
1 large egg white
1 1/2 tsp ground cumin
1 tsp salt
3 Tbsp water
6-8 whole wheat pita pockets
1/2 large cucumber, peeled and chopped into 3/4-inch pieces
1 container (6 oz.) plain nonfat yogurt
1 tsp dried mint
4 cups thinly sliced romaine lettuce


  1. Preheat oven to 425F. Coat jelly roll pan with nonstick cooking spray
  2. In large bowl, with hands, mix turkey, bread, onion, egg white, cumin, 3/4 tsp salt and water.
  3. Form turkey mixture into 20-25 meatballs. Please on pan and bake until cooked through (12-15 minutes). Meatballs may not brown.
  4. After about 10 minutes of cooking, wrap pitas in foil and place in oven to warm.
  5. Meanwhile, in a small bowl, mix the cucumber, yogurt, remaining salt and dried mint.
  6. To serve, fill pitas with meatballs and lettuce; top with cucumber sauce.



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