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Turkey-Meatball Pitas


  • 1 pound(s) ground turkey
  • 2 slice(s) low-fat bread, chopped
  • 2 tablespoon(s) grated onion
  • 1 large egg white
  • 1 1/2teaspoon(s) ground cumin
  • 1 1/4teaspoon(s) salt
  • 5 (6-inch) whole-wheat pitas
  • 1/2large cucumber, peeled and cut into 3/4-inch pieces
  • 1 container(s) (8-ounce) nonfat plain yogurt
  • 2 tablespoon(s) chopped fresh cilantro, substitute 1 teaspoon dried mint leaves
  • 4 cup(s) thinly sliced romaine lettuce


  1. Preheat oven to 425 degrees F. Spray 15 1/2-inch by 10 1/2-inch jelly-roll pan with nonstick cooking spray.
  2. In large bowl, with hand, mix ground turkey, bread, onion, egg white, cumin, 3/4 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. 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 1/2 teaspoon salt.
  6. To serve, fill pitas with lettuce and meatballs; top with cucumber sauce.

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