Name: Turkey-Meatball Pitas
Ingredients: 1 lb Ground turkey; 2 sl Low-fat bread; chopped; 2 tb Grated onion; 1 lg Egg white; 1 1/2 ts Ground cumin; 1 1/4 ts Salt; 5 Whole-wheat pitas; 1/2 lg Cucumber; peeled and cut into 3/4-inch pieces; 8 oz Plain nonfat yogurt; 2 tb Chopped fresh cilantro OR 1-teaspoon dried mint leaves; 4 c Romaine lettuce; thinly sliced

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CATEGORY	CUISINE	TAG	YIELD
Eggs		Turkey, Mcrecip	5	Servings

INGREDIENTS

1	lb	Ground turkey
2	sl	Low-fat bread; chopped
2	tb	Grated onion
1	lg	Egg white
1 1/2	ts	Ground cumin
1 1/4	ts	Salt
5		Whole-wheat pitas
1/2	lg	Cucumber; peeled and cut into 3/4-inch pieces
8	oz	Plain nonfat yogurt
2	tb	Chopped fresh cilantro OR 1-teaspoon dried mint leaves
4	c	Romaine lettuce; thinly sliced

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Spray 15 1/2" by 10 1/2" 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. 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.
Each serving: About 380 calories, 28 g protein, 44 g carbohydrate, 11 g
total fat (3 g saturated), 46 mg cholesterol, 1020 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Work Time: 15 minutes; Total Time: 27 to 30 minutes.
Buster for McRecipe by Pat Hanneman (kitpath) feb98
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <[email protected]> on Feb 26,
1998

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