Turkey Meatball Pita Pockets with Greek Potato Salad

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

For Pita Pockets:

  • 2 whole-wheat pocket-style pitas, halved
  • ¼ lb ground turkey
  • 2 tsp dried oregano
  • 1 egg
  • 3 tbsp plain breadcrumbs
  • ½ tsp kosher salt
  • 8 Romaine lettuce leaves
  • 8 tomato slices
  • 8 cucumber slices

For Potato Salad:

  • 1½ cups halved baby potatoes
  • 2 tbsp minced red onion
  • ¼ cup chopped mixed peppers
  • ¼ cup Greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp canola oil
  • ½ tsp kosher salt

For Serving:

  • 2 oranges, quartered

How to Prepare:

Preheat oven to 350°F. In a mixing bowl, combine turkey, oregano, egg, breadcrumbs and salt. Shape into 8 meatballs, and arrange in a single layer on a foil-lined baking sheet. Bake for 20 minutes or until cooked through.

Meanwhile, boil potatoes in a large pot of boiling water until fork tender. Drain and run under cold water until cooled. In a mixing bowl, whisk together yogurt, lemon juice, canola oil and salt. Stir in potatoes, onion and peppers; toss to combine.

To serve, fill each pita half with lettuce, tomato, cucumber and 2 turkey meatballs. Serve alongside potato salad and 2 orange quarters.