Turkey Meatballs in Pitas

Leigh Beisch

Yield:

4 servings (serving size: 3 meatballs, 1/4 cup tomato mixture, and 1 tablespoon yogurt)

Nutritional Information

Calories 264
Fat 11 g
Satfat 3 g
Monofat 4 g
Polyfat 4 g
Protein 20 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 74 mg
Iron 3 mg
Sodium 435 mg
Calcium 64 mg

Ingredients

1 medium tomato, chopped
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces ground turkey
3 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil
2 (6-inch) whole-wheat pitas, cut in half
4 Romaine lettuce leaves
1/4 cup plain low-fat yogurt

Preparation

Combine 1 cup tomato and 1/4 teaspoon each cumin, salt, and black pepper; set aside. Combine turkey, 3 tablespoons cilantro, and 1/4 teaspoon each cumin, salt, and black pepper. Shape into 12 (1 1/2-inch) meatballs. Heat vegetable oil in a large nonstick skillet over medium-high heat. Brown meatballs. Divide among pita halves, and top each with 1 lettuce leaf, 1/4 cup tomato mixture, and 1 tablespoon yogurt.

Note:

Lori Longbotham,

September 2003