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Ingredients
Turkey Meatballs with Yogurt Dip and Pita Bread
- Ingredients
- 1 day-old White roll
- 125 milliliters
- 500 grams turkey breasts
- 1 Red chili pepper
- 3 garlic cloves
- 4 stalks mint
- 1 egg
- salt
- freshly ground black peppers
- 2 Tbsps Canola oil
- 150 grams Yogurt (3.5% fat)
- 1 splash lemon juice
- 4 Pita bread
- also:
- 8 Wooden skewers
In a bowl, soak the roll in the milk.
Rinse the turkey breast fillet, pat dry, cut into cubes, and grind with a meat grinder with a fine disc.
Rinse, trim, and chop chile. Peel 1 garlic clove. Rinse and spin dry the mint, pick the leaves from the stems, and chop fine.
Mix turkey meat with egg, squeezed and crumbled roll, chopped mint, and chile. Squeeze the garlic clove into the mixture. Season with salt and pepper and shape into 16 balls.
Put 2 meatballs on each skewer, alternating with the remaining mint leaves. Heat oil in a sauté pan and sauté the turkey meatballs until golden brown on all side over medium heat, about 10 minutes.
Meanwhile peel remaining garlic cloves. Put the yogurt in a bowl and press in the garlic. Mix well. Season with salt, pepper, and lemon juice.
Toast the pita bread in a hot frying pan on both sides, about 1 or 2 minutes over high heat. Serve the turkey meatball skewers on the toasted pita with the yogurt dip.
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |