slightly adapted from: Healthy Cooking Magazine, Aug/Sept 2012 Issue
For the sauce
3/4 c. (6 oz.) plain, non-fat, Greek yogurt
(I used a 5.5 oz. carton of Chobani)
1/2 c. finely chopped and peeled cucumber
1/4 c. diced tomatoes
1/2 tsp. lemon juice
1/4 - 1/2 tsp. onion powder, to taste
1/4 - 1/2 tsp. garlic powder, to taste
1/4 - 1/2 tsp. Italian seasoning, to taste
salt and pepper, to taste
* cooked meatballs
8 pita halves, regular or wheat
2 c. shredded lettuce
1/2 c. diced tomatoes
grated Parmesan cheese, opt.
(I did not use this recipe, but this is the one included in the magazine)
1/2 c. seasoned bread crumbs
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 lb. lean ground turkey or beef
In a small bowl, combine all of the sauce ingredients; set aside. If you are making the included meatball recipe, in a large bowl, combine the bread crumbs, egg and seasonings. Crumble turkey or beef over mixture and mix well. Shape into 16 balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400 degrees for 15-20 minutes or until no longer pink. To serve: Line pitas with lettuce and tomatoes; add meatballs and drizzle with yogurt sauce. Sprinkle with Parmesan cheese, if desired. Yield: 4 servings.
Jenn's Notes: I used the little frozen meatballs from IKEA, but since you might not have access to those and you might not have a favorite meatball recipe, I have included the recipe that was in my magazine. I have not tried this recipe, but it sounds like it would be good. The seasonings in the sauce were not in the original recipe, but I wanted a little extra flavor.