MEDITERRANEAN MEATBALLS

Keftedes, Kofte, or Kofta. Whatever the name, they all represent exquisite Eastern Mediterranean variations on meatballs. A mixture of ground meat infused with spices and flavors of whatever region they come from.

Total Time- 45min

Ingredients-

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

Direction-

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
• Cook the spinach in a large bowl in the microwave according to the package instructions. Let cool slightly.
• 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.
• Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper. 
• Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.

Recipe video: