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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 687 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 (4 oz) pkg crumbled feta cheese
  • 2 eggs
  • 1 English cucumber
  • 1 small bunch fresh dill
  • 4 cloves garlic
  • 1 pint grape tomatoes
  • 1 green bell pepper
  • 1 ½ lb ground turkey
  • ¼ cup Kalamata olives, pitted
  • ⅔ cup plain Greek yogurt
  • 1 shallot
  • 4 whole grain pitas
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • oregano, dried
  • panko bread crumbs
  • red wine vinegar
  • salt

Instructions

  1. Preheat oven to 400°F. Coat a large baking dish with a thin layer of oil and set aside.
    • 1 tsp extra virgin olive oil
  2. Wash and dry the fresh produce.
    • 1 small bunch fresh dill
    • 1 green bell pepper
    • 1 English cucumber
    • 1 pint grape tomatoes
  3. Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Place in a medium bowl.
  4. Peel and mince garlic. Add to the bowl with the dill along with turkey, eggs, half the feta (reserving the rest for the yogurt sauce), bread crumbs, Dijon, and spices; mix with your hands until well combined.
    • 2 cloves garlic
    • 1 ½ lb ground turkey
    • 2 eggs
    • 1 (4 oz) pkg crumbled feta cheese
    • ⅓ cup panko bread crumbs
    • 2 tsp Dijon mustard
    • 2 tsp oregano, dried
    • ½ tsp salt
    • ½ tsp black pepper
  5. Using a rounded tablespoon measure, form the meat mixture into meatballs and place in the baking dish. Place meatballs in the oven and bake until cooked through, 15-18 minutes. Remove from oven.
  6. While the meatballs are baking, peel and mince additional garlic. Place in a small bowl along with remaining feta, yogurt, water, salt, and pepper; whisk to combine the feta sauce. Set aside.
    • 2 cloves garlic
    • ⅔ cup plain Greek yogurt
    • 2 tbsp water
    • ¼ tsp salt
    • ¼ tsp black pepper
  7. Place oil, vinegar, and spices in a clean medium bowl. Whisk to combine the dressing.
    • 1 tbsp extra virgin olive oil
    • 2 tsp red wine vinegar
    • ¼ tsp oregano, dried
    • ¼ tsp salt
    • ¼ tsp black pepper
  8. Peel, halve, and thinly slice shallot into half-moons. Add to the bowl with the dressing and toss to coat.
    • 1 shallot
  9. Trim, seed, and thinly slice bell pepper. Add to the bowl.
  10. Trim and thinly slice cucumber crosswise into rounds. Add to the bowl.
  11. Halve tomatoes and olives. Add both to the bowl and toss to combine the salad.
    • ¼ cup Kalamata olives, pitted
  12. Slice each pita in half and carefully open them using your fingers.
    • 4 whole grain pitas
  13. Divide pita, meatballs, salad, and feta sauce between plates. Fill pitas with fixings and enjoy!

Nutrition per Serving

Calories
687
Fat
31g
Net Carbs
45g
Protein
54g

Cookware

  • baking dish
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • tongs
  • whisk or fork