Wednesday, January 9, 2013

Turkey and Zucchini Meatballs in a Pita with Yogurt Cucumber Sauce

In an attempt to come up with fun, yet healthy, recipes I came up with this one.  I am looking for more ways to add green veggies into my cooking, but at the same time I want something tasty!   I had a couple zucchinis in the fridge, so I thought I'd throw one in and see how it worked.  I was very happy with the outcome, it added a great texture.  I love cumin and use it in so many dishes, it adds great flavour to everything.  Now, if you wanted to make this healthier I would skip the pan frying and put the meatballs in the oven.  I like the crunch that comes with pan frying though, so I was willing to sacrifice a few extra calories. 

Turkey and Zucchini Meatballs


1lb. ground turkey
1/4 of a large red onion
1/4 cup parsley
2 pieces of organic spelt bread (or any other variety you may have)
1/4 cup milk
1/4 cup hot water
2 garlic cloves
1 small zuccini
1 egg
1 teaspoon cumin
salt & pepper to taste
2 tablespoons sunflower oil (or vegetable oil of your choice)


In a small bowl put milk and hot water.  Place 2 pieces of bread in the milk mixture to soak.  Set aside.

In a larger bowl put ground turkey, egg, cumin, salt and pepper and set aside.  

Pour out the excess milk mixture and squeeze the bread until most of the liquid is removed.  Crumble bread and add to the turkey mixture.

In a food processor chop red onion, parsley, garlic and zucchini.  Put into the bowl with the turkey mixture.

Mix together with your hands.  Form turkey into 1.5-2" round meatballs.  It should give you approximately 12-14 meatballs.

Preheat the oven to 350 degrees F. 

Add sunflower oil to a large frying pan and heat on medium high.  Once oil begins to smoke add the meatballs.  Brown on two sides and then place on a baking sheet or casserole dish and bake for 10 to 15 minutes or until meatballs are cooked through.

While the meatballs are baking prepare Yogurt Cucumber Sauce.

Yogurt Cucumber Sauce


1/2 cup yogurt
1 teaspoon olive oil
1/2 teaspoon white wine vinegar
1" of a cucumber
1/4 lemon, juiced
1 clove garlic
1 tablespoon parsley
salt & pepper to taste

Take cucumber, garlic and parsley and chop in food processor (or finely chop).

Mix yogurt, olive oil, white wine vinegar, lemon juice.  

Add cucumber mix to the yogurt mix and add salt and pepper. 


Pita's cut in half


Cabbage, sliced
Lettuce, choppped
Cucumber, chopped
Lemon wedges

Add toppings into pita, add meatballs, top with yogurt cucumber sauce and a squeeze of lemon.


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