Anytime a dinner has more than one meat product, Mr. Ginger is a happy camper. I came across this recipe in the Express paper and I made it last night for the second time with a few modifications and it was DEELISH.
I served it in pita pockets, but you could eat without or as a meatball appetizer. I prepared Near East taboule salad that I added diced cucumber, diced tomatoes, a touch of fat free feta, and a dash of fresh lemon juice and olive oil.
Turkey Meatball Pita Pockets
Servings: 4 (just had some leftovers for dinner, they keep great!)
Time: Around 10 minutes to prepare and 30 minutes to cook
Preheat Oven: 375
Ingredients:
- 1/2 medium yellow onion, finely chopped
- 3 cloves minced garlic
- 1 tsp dried italian herb blend
- 1/2 cup tomato sauce
- 10 oz. 99% lean ground turkey
- 2 hot italian turkey sausages, squeezed out of casing
- 1 1/2 cups of italian seasoned bread crumbs
- 2 large egg whites, lightly beaten
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 pita pockets
- fat free ranch
Coat a wire cookie rack with cookie spray and put on a baking sheet. If you line the baking sheet with foil, you won't have to clean it, score!
In a large nonstick skillet, spray some cooking spray, and turn onto medium-high. Saute the onion until soft and translucent. Stir in the garlic and italian herb blend and cook for another 30 seconds. Transfer the onion mixture to a large bowl, add the tomator sauce and let it sit for 10 minutes. (This is a good time to prep the taboule)
Add the ground turkey, sausage, bread crumbs, egg whites, salt, and pepper and mix well. Roll meatballs so they are about 1-inch and place them on the cookie rack. Bake the meatballs for 30 minutes.
Assemble pita pockets with a few meatballs, some spinach or lettuce if you have it handy, and top with some fat free ranch. Enjoy!
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