| 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 <phannema@wizard.ucr.edu> on Feb 26,
1998
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