Recipes
Lunch

Greek turkey meatball pitas with tzatziki

Oregano-spiced turkey meatballs tucked into a whole wheat pita with tzatziki, lettuce, tomato and feta.

Greek turkey meatball pitas with tzatziki

Budget Mediterranean High protein

Prep
15 min
Cooking
15 min

Per serving

612 kcal

Protein
46 g
Carbs
58 g
Fat
24 g
Fibre
8 g

In these plans

Ingredients

8 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Lean ground turkey (93%) 1.1 kg
  • Rolled oats, rolled oats, to bind 80 g ≈ 1 cup
  • Onion, grated 160 g ≈ 1 cup
  • Garlic, minced, divided 16 cloves 50 g
  • Dried oregano 2 ½ tbsp
  • Olive oil 2 ½ tbsp 35 g
  • Plain Greek yogurt (2%) 600 g ≈ 2 ¾ cups
  • Cucumber, half grated, half sliced 480 g ≈ 4 ½ cups
  • Fresh dill, chopped 25 g
  • Lemon juice 5 ½ tbsp 80 g
  • Whole wheat pita, cut in half 8 pitas 510 g
  • Romaine lettuce, shredded 240 g ≈ 5 cups
  • Tomatoes, sliced 480 g ≈ 2 ¾ cups
  • Feta cheese, crumbled 160 g ≈ 1 cup
  • Salt 1 ½ tsp
  • Black pepper 1 ½ tsp

Steps

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Mix the turkey, oats, grated onion, half the garlic, the oregano, salt and pepper, then shape into 8 small meatballs.
  3. Set the meatballs on the sheet, brush with the oil and bake for 14–16 minutes, until browned and no longer pink inside (74°C / 165°F).
  4. Meanwhile, squeeze the grated cucumber dry and stir it into the yogurt with the dill, lemon juice and the rest of the garlic.
  5. Fill the pita halves with lettuce, tomato, sliced cucumber, meatballs and feta, then spoon in the tzatziki.

Tip: Bake a double batch of meatballs; they freeze well for up to 3 months.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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