I love how recipes can be altered just slightly with spices to give something a new flair and totally different flavor.
One of my FAVORITE recipes in the FIXATE cookbook are the Turkey Meatballs, but they can get a LITTLE redundant, no matter how much they are our favorite foods. I've been dying for a gyro lately, so I decided to alter the meatball recipe to make a Greek turkey meatball sand which and it was a COMPLETE win.
I left out some of the ingredients, altered the spices, and made the meatballs a little bigger so 3.5 is a serving rather than 4 SO I had three meatballs and then used the taztatziki sauce to round out my protein serving because it's just seasoned Greek yogurt.
This recipe isn't an exact science because I didn't really measure but I will give you the basic ingredients that I used so you can make your own. Note, we had PLENTY of meatballs left over for lunches for the rest of the week and I served it with a side of roasted zucchini and red onion.
1lb lean ground turkey
1/3 c whole wheat breadcrumbs
fresh mint, chopped 2 tbsp divided
fresh dill, chopped 2 tbsp divided
fresh parsley, chopped 2 tbsp divided
lemon, zest and juice
2 cloves of garlic, divided use
2 whole wheat pitas
12 oz plain Greek yogurt
a few slices of red onion and cucumber to top the sandwich
Preheat the oven to 450 degrees.
In a large bowl mix ground turkey, egg, breadcrumbs, 1 tbsp of each fresh herb, lemon zest (NOT juice), salt, pepper, and 1 clove of garlic, chopped.
Cover and place in the fridge for 25 minutes.
Meanwhile, take the Greek yogurt and mix in the additional herbs, chopped garlic, lemon juice, salt, and pepper. Mix, cover, and place in the refrigerator.
Take a large baking sheet and line with parchment paper. Take the turkey mixture out of the fridge and roll into balls about 1” in size. Place each one on the parchment paper with space in between. Bake the meatballs for about 10-12 minutes until they reach 165 degrees. (they should be golden brown)
If you like, while the meatballs are cooking you can heat the pita bread using a pan on the stove or wrap in a damp paper towel and microwave for 15-30 seconds.
Once the meat balls are done assemble your sandwich.
Top the pita with 2 tbsp of yogurt sauce, meatballs, ¼ c feta cheese, and a few cucumber and red onion slices. You can also top with a pink of dried dill.
Eat and enjoy!