August 10, 2023
Pita Panzanella Salad With Meatballs
Ingredients
- 650g lean ground turkey
- ½ cup panko breadcrumbs
- ¼ cup grated red onion, plus 3/4 cup quartered and thinly sliced
- 1 large egg, lightly beaten
- 1 tablespoon minced fresh oregano plus 2 tsp., or 1 1/2 tsp. dried oregano, divided
- 3 teaspoons minced garlic, divided
- 2 teaspoons olive oil plus 3 Tbsp., divided
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 3 (6 inch) whole-wheat pita breads
- 3 tablespoons red-wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 large English cucumber, sliced
- 1 ¾ cups diced plum tomatoes (3-5 tomatoes)
- ¾ cup sliced pitted Kalamata olives
Directions
- Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.
- Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bite-size croutons.
- Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or 1/2 tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.
Tips
To make ahead: Prepare meatballs (Step 2) up to 2 days ahead and refrigerate. Prepare croutons (Step 3) up to 2 days ahead and store in an airtight container at room temperature. Prepare vinaigrette (Step 4) up to 2 days ahead and refrigerate. Prep all vegetables, except for tomatoes, up to 1 day ahead and refrigerate.
Serves 6
Serving Size about 7 mini meatballs + 1 2/3 cups salad
| CALORIES | FAT | CARBS | PROTEIN |
|---|---|---|---|
| 380 | 15g | 30g | 34g |
PITA PANZANELLA WITH MEATBALLS
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
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