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