By Donna Meadow (Woman’s Day Magazine-Feb 17th, 2010)
1 cup plain Greek yogurt 1/3 cup chopped fresh mint
¼ cup water ¼ tsp ground cumin
¼ tsp garlic powder ¼ tsp salt
To cut down on prep time, buy prepared turkey meatballs. Just roast for the last 10 minutes or use the follow:
1/3 cup plain dry bread crumbs 1 large egg
1/3 cup water 1 tbsp dried minced onion
1 tsp ground cumin ¼ tsp garlic powder
¼ tsp salt ¼ tsp pepper
1 lb lean ground beef 1 lb medium zucchini cut into ½ in rounds
2 tsp olive oil 1 medium red onion, cut into ½ in thick wedges
1. Position racks to divide oven in thirds. Heat oven to 500ºF. You’ll need 2 rimmed baking pans lined with nonstick foil.
2. Yogurt Sauce: Mix all sauce ingredients in medium bowl, cover and refrigerate until ready to serve with meatballs.
3. Meatballs: Stir bread crumbs, egg, water, minced onion, cumin, garlic powder, salt, and pepper until blended. Add beef; stir with fork until thoroughly blended. Roll rounded tbsps into balls; place on lined baking pan.
4. Put zucchini and red onions on other lined baking pan; toss with oil. Place vegetables on top rack, meatballs on bottom. Roast 20 minutes.
5. Remove pan from oven, turn browned vegetables over, then push to one side, and add tomatoes; turn meatballs. Roast meatballs and vegetables 5 minutes more or until tender; toss together.
6. Serve on pitas with lettuce if desired. Top with yogurt sauce
Per serving :363 cal, 31g protein, 17g carb, 3g fiber, 19 g fat (9 g sat fat), 132mg chol, 450mg sodium
NOTES: We decided that next time we do this recipe that we are not going to add the water to the yogurt sauce. It was REALLY runny.
Another thing we learned is that you really do need to oil the foil when you line you pans. Otherwise the meatballs just sticks and makes a huge mess out of them.. It also makes it hard to flip them over like the recipe calls for.
Also, we didn't put in the tomatoes, since neither of us are huge tomato fans and because we couldn't find an tomatoes that looked good.