Eat-Your-Veggies Mediterranean Meatballs
These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| nonstick cooking spray , for coating the baking sheet | |
| 2 cups | frozen spinach (from a 10-ounce package) |
| 1 pound | 80 percent ground turkey |
| 1/4 cup | breadcrumbs |
| 2 teaspoons | ground cumin |
| 2 cloves | garlic, minced |
| 1 | medium carrot , grated |
| 1 | large egg |
| 2 tablespoons | fresh dill fronds, chopped |
| kosher salt and freshly ground black pepper | |
| 1 cup | full-fat greek yogurt |
| juice of half a lemon | |
| 3 | pitas with pockets, cut in half and warmed |
| 2 cups | shredded romaine lettuce |
| 2 | roma tomatoes, sliced |
Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
Cook the spinach in a large bowl in the microwave according to the package instructions. Let cool slightly.
Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
Source: foodnetwork.com
