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Turkey meatball pittas recipe

Turkey meatball pittas recipe

9 ratings

Make these turkey meatball pittas for a healthy dinner idea the family will love. Packed with veg, the turkey meatballs are mixed with courgettes and plenty of herbs before being loaded into pittas with an easy ribbon salad tossed in a tangy lime dressing - all ready in 30 minutes! See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 431 calories / serving
  • Healthy

Ingredients

  • 200g courgettes
  • 500g turkey mince
  • 2 garlic cloves, crushed
  • 15g mint, leaves picked and chopped
  • 2 tbsp olive oil
  • 1 lime, zested and juiced
  • 2 carrots
  • ½ cucumber
  • 4 wholemeal pittas
  • ¼ iceberg lettuce, shredded
  • 125g spinach
If you don't have courgettes, try using aubergine

Each serving contains

  • Energy

    1800kj
    431kcal
    22%
  • Fat

    14g 20%
  • Saturates

    3g 15%
  • Sugars

    8g 9%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 34.9g Protein 38.5g Fibre 7.7g

Method

  1. Trim and coarsely grate the courgette on a box grater. Transfer to the middle of a clean tea towel, secure around the courgette, then squeeze firmly, pressing out the water over the sink. Tip the drained courgette into a bowl, add the turkey mince, garlic and most of the mint. Season, then mix until the courgette and mint are evenly distributed. Divide the mixture into 12 and roll firmly in your hands to make ping-pong sized balls. Place on a baking tray.
  2. Heat the grill to high. Drizzle 1 tbsp oil over the meatballs and toss to coat. Grill for 10-15 mins, turning them over and draining off any liquid from the tray halfway through, until cooked throughout.  
  3. Meanwhile, whisk 1 tbsp oil, half the lime juice and all the zest in a large bowl. Peel the carrots, discarding the peel, then keep peeling to get thin ribbons. Transfer to the dressing bowl. Repeat with the cucumber, making thin shavings of cucumber, and discard the seedy middle. Add the iceberg lettuce, remaining chopped mint and toss with the dressing. Taste and add more lime juice if you prefer.
  4. Toast the pittas, then split down the lengths of one side to open them up like a pocket. Add some of the ribbon salad to each pitta (drain briefly in the bowl, before adding), and top with the meatballs. Toss the spinach into any leftover ribbon salad and dressing, then serve alongside.

See more Healthy dinner ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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