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Turkey Meatballs in Pitas

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

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

Nutrition 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

How to Make It

  1. 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.