Greek Meatball Stuffed Pitas with Simple Tzatziki Sauce

INGREDIENTS

Tzatziki Sauce

• 1/2 cup grated seedless cucumber
• 1 cup plain greek yogurt
• 1 clove garlic, minced
• 1/4 tsp salt
• 1 pinch black pepper
• 1-2 tsp fresh lemon juice

Meatballs

• 1/2 cup bread crumbs
• 1/3 cup milk
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 Tbsp dried oregano
• 2 cloves garlic, finely minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 pounds ground turkey

Pitas and Toppings

• 4 whole wheat pita breads
• 2 large tomatoes, sliced
• 2 cups fresh spinach, arugula or a combination

INSTRUCTIONS

1. For the tzatziki, place the grated cucumber in the center of a clean kitchen towel. Roll up the towel and squeeze out the excess water from the cucumber. Place the cucumber in a medium bowl. Add the yogurt, garlic, salt, pepper and lemon juice. Stir to combine. Cover and refrigerate until ready to serve. This can be made several days in advance.
2. For the meatballs, preheat the oven to 400F. Line a baking sheet with foil and lightly grease the foil with cooking spray.
3. In a medium bowl, stir together the bread crumbs and milk and let the mixture sit for a few minutes to let the crumbs soften. Add the parsley, egg, oregano, garlic, salt, and pepper. Stir to combine. Add the turkey and mix until well combined.
4. Portion the meatballs into tablespoon-sized balls and place 1/2-inch apart on the prepared baking sheet.
5. Bake for 15 minutes until the meatballs are no longer pink in the center.
6. To serve, slice the pita breads in half. Dollop a spoonful of tzatziki sauce on the bottom of each pita. Add a layer of tomatoes and greens. Stuff meatballs inside and serve.