Eat-Your-Veggies Mediterranean Meatballs

Ingredients

• 1 medium carrot, grated
• 1 pound ground turkey (80 percent lean)
• 2 cups shredded romaine lettuce
• 1 large egg
• 1/4 cup breadcrumbs
• 2 cups frozen spinach (from a 10-ounce package)
• 2 Roma tomatoes, sliced
• 2 teaspoons ground cumin
• 2 cloves garlic, minced
• 2 tablespoons fresh dill fronds, chopped
• Kosher salt and freshly ground black pepper
• 1 cup full-fat Greek yogurt
• Juice of half a lemon
• Nonstick cooking spray, for coating the baking sheet
• 3 pitas with pockets, cut in half and warmed

Method

1. Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
2. Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
3. Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.14 min timer
4. Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
5. Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.