Turkish · Lunch
Spiced Meatball Sandwich (Low-Calorie)
Turkish-style beef meatballs baked with zucchini and spiced with cumin and paprika, served in a whole-wheat pita with tomato, cucumber, arugula, and garlicky yogurt sauce. Lean and herb-forward, juicy despite minimal fat.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
398Calories
34.1gProtein
15.4gFat
32.5gCarbs
6.2gSugar
5.9gFiber
585mgSodium
104mgChol
5.2gSat Fat
715mgPotassium
112mgCalcium
4.4mgIron
2.7mcgVitamin B12
12mgVitamin C
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Grate onion and zucchini separately; squeeze zucchini dry. Mince garlic and chop mint and parsley. Combine beef, onion, garlic, cumin, paprika, mint, parsley, zucchini, salt and pepper.
2
Shape meatballs
Form mixture into 4 small oblong koftes, pressing firmly to hold together without cracking.
3
Roast
Arrange koftes on a lined tray, brush with oil, and roast at 425°F for 12–14 minutes, turning once, until browned and internal temperature reaches 160°F.
4
Rest
Let koftes sit 5 minutes off heat to redistribute juices and keep the centre moist.
5
Finish
Grate remaining garlic into yogurt, stir, and set aside.
6
Warm
Heat pita in a dry skillet over medium heat for 30–45 seconds per side until soft and pliable.
7
Plate
Spread yogurt sauce inside pita, layer arugula, tomato, cucumber, and tuck in koftes. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g lean ground beef (93% lean)
- 11 small onion
- 2 clove2 clove garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 1/2 cup60g zucchini
- 2 tsp2 tsp olive oil
- 22 whole-wheat pita (1.9 oz/55g)
- 4 tbsp60g plain low-fat yogurt
- 11 small garlic clove
- 44 thin slices tomato
- 66 thin slices cucumber
- 22 small handful arugula
- pinch of salt
- pinch of black pepper
