Foryoueats: Greek Turkey Pitas

Ingredients

Scale:

Scale

0.25

0.5

1

2

3

4

5

6

Ingredients (4 dinners + 4 lunches)

• Parsley - 1/2 bunch, chopped

• Red onion - 1, diced

• Sun-dried tomatoes - 1/2 cup, chopped

• Garlic - 2 cloves, crushed

• Ground turkey or chicken - 2 lbs.

• Oregano - 1 1/2 tsp.

• Panko - 1/2 to 1 1/2 cups

• Salt - 1 1/4 tsp.

• Pepper - 1/2 tsp.

• Romaine hearts - 1 sliced

• Roma tomatoes - 3, sliced

• Plain yogurt - 1 cup

• Pitas - 8

Gluten-free substitutes: Look for gluten-free pitas and panko (or substitute with almond meal).

4

Parsley / Red onion / Sun-dried tomatoes / Garlic - Prep as directed. (Can be done up to 3 days ahead)

Make meatballs - Mix together ground meat with parsley, onions, sun-dried tomatoes, crushed garlic, oregano, panko (start with less and add more if filling is too wet to form into a meatball), salt, and pepper. Form into 1 1/2" wide meatballs. Place meatballs onto a cooling rack that's been placed into a sheet pan. Cover and refrigerate if not making immediately. (Can be done up to 1 day ahead)

Make

Preheat oven to 400 degrees.

Place meatballs into top rack of the oven and bake for 15 to 18 minutes, until temperature reaches 165 degrees. Any fat will drip through the cooling rack onto the sheet pan.

While meatballs are baking, slice romaine hearts and tomatoes.

Warm up pitas in the oven during last few minutes of cooking.

Rest meatballs for ~5 minutes and then slice in half. Slice pitas open and stuff

with meatballs, lettuce, tomatoes, and drizzle with yogurt.

Greek Turkey Pitas

Ingredients

Instructions

Nutrition Facts

Greek Turkey Pitas

Ingredients

Instructions

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts