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Turkey Meatball Gyros

Turkey Meatball Gyros
My whole family loves these, and I appreciate how quick and easy they are. The meatballs can be made the night before or made in a big batch to freeze and use as needed. —Jennifer Coduto, Kent, Ohio
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup seasoned bread crumbs
  • 1 egg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground turkey
  • 3/4 cup (6 ounces) reduced-fat plain yogurt
  • 1/2 cup finely chopped peeled cucumber
  • 2 tablespoons finely chopped onion
  • 1-1/2 teaspoons lemon juice
  • 8 whole wheat pita pocket halves
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes

Directions

  • In a large bowl, combine the bread crumbs, egg and seasonings.
  • Crumble turkey 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° for 15-20 minutes or until
  • no longer pink.
  • Meanwhile, in a small bowl, combine the yogurt, cucumber, onion and
  • lemon juice. Line pitas with lettuce and tomatoes; add meatballs and
  • drizzle with yogurt sauce. Yield: 4 servings.
© Taste of Home 2013

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Turkey Meatball Gyros (continued)

Nutrition Facts: 2 filled pita pocket halves equals 439 calories, 14 g fat (4 g saturated fat), 145 mg cholesterol, 975 mg sodium, 48 g carbohydrate, 6 g fiber, 32 g protein.
© Taste of Home 2013