Menu

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.