Friday, August 13, 2010

Greek Turkey Meatball Pita

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Greek meatballs or traditionally called Keftedes are typically made with lamb or beef.  This recipe from is made with ground turkey and (shhh, don’t tell the kids) zucchini.  I took Gina’s meatball recipe and paired it with her Skinny Tzatziki sauce and put it in a pita for dinner the other night and it was divine!  Here’s Gina’s recipes with a few modifications from yours truly.

Greek Turkey Meatballs

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  • 1.25 lbs 93% lean ground turkey
  • 1 cup zucchini, grated and liquid squeezed out
  • 2 sliced whole wheat bread (I used the Natures Own Sandwich Thins)
  • 1/4 cup seasoned whole wheat breadcrumbs
  • 1 large egg
  • 2-3 cloves garlic, grated
  • 1/4 red onion, grated
  • 2 tbsp fresh oregano, chopped (less if using dry)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp chopped fresh spearmint, chopped
  • kosher salt and fresh pepper
  • about 1 tsp worth of olive oil cooking spray (I use my Misto)

Tear bread into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.

Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape. Spray olive oil in a large nonstick frying pan and cook over low heat or on the grill. Makes about 17 meatballs.

Skinny Tzatziki

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  • 8 oz fat free greek yogurt (I used Fage)
  • 1 small cucumber, peeled and seeded (1 cup grated and drained)
  • 1 clove garlic, crushed
  • 1 tsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, chopped
  • kosher salt and fresh pepper

Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.

Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the  cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.

Makes about 2 cups. Store in refrigerator for about a week

In a whole wheat pita, put two meatballs, lettuce, tomato, red onion, tzatziki sauce, and fat free feta cheese.

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