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Prep Time:50 minsTotal Time:50 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:50 minsTotal Time:50 minsServings:6Yield:6 servings
Prep Time:50 mins
Prep Time:
50 mins
Total Time:50 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½pounds93%-lean ground turkey½cuppanko breadcrumbs¼cupgrated red onion, plus 3/4 cup quartered and thinly sliced1large egg, lightly beaten1tablespoonminced fresh oregano plus 2 tsp., or 1 1/2 tsp. dried oregano, divided3teaspoonsminced garlic, divided2teaspoonsolive oil plus 3 Tbsp., divided¾teaspoonsalt½teaspoonground pepper3(6 inch)whole-wheat pita breads3tablespoonsred-wine vinegar1teaspoonhoney1teaspoonDijon mustard1large English cucumber, sliced1 ¾cupsdiced plum tomatoes (3-5 tomatoes)¾cupsliced pitted Kalamata olives
Cook Mode(Keep screen awake)
Ingredients
1 ½pounds93%-lean ground turkey
½cuppanko breadcrumbs
¼cupgrated red onion, plus 3/4 cup quartered and thinly sliced
1large egg, lightly beaten
1tablespoonminced fresh oregano plus 2 tsp., or 1 1/2 tsp. dried oregano, divided
3teaspoonsminced garlic, divided
2teaspoonsolive oil plus 3 Tbsp., divided
¾teaspoonsalt
½teaspoonground pepper
3(6 inch)whole-wheat pita breads
3tablespoonsred-wine vinegar
1teaspoonhoney
1teaspoonDijon mustard
1large English cucumber, sliced
1 ¾cupsdiced plum tomatoes (3-5 tomatoes)
¾cupsliced pitted Kalamata olives
DirectionsPreheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bite-size croutons.Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or 1/2 tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.TipsTo make ahead: Prepare meatballs (Step 2) up to 2 days ahead and refrigerate. Prepare croutons (Step 3) up to 2 days ahead and store in an airtight container at room temperature. Prepare vinaigrette (Step 4) up to 2 days ahead and refrigerate. Prep all vegetables, except for tomatoes, up to 1 day ahead and refrigerate.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bite-size croutons.Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or 1/2 tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.TipsTo make ahead: Prepare meatballs (Step 2) up to 2 days ahead and refrigerate. Prepare croutons (Step 3) up to 2 days ahead and store in an airtight container at room temperature. Prepare vinaigrette (Step 4) up to 2 days ahead and refrigerate. Prep all vegetables, except for tomatoes, up to 1 day ahead and refrigerate.
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.
Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bite-size croutons.
Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or 1/2 tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.
Tips
To make ahead: Prepare meatballs (Step 2) up to 2 days ahead and refrigerate. Prepare croutons (Step 3) up to 2 days ahead and store in an airtight container at room temperature. Prepare vinaigrette (Step 4) up to 2 days ahead and refrigerate. Prep all vegetables, except for tomatoes, up to 1 day ahead and refrigerate.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)380Calories15gFat30gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
