Turkey Meatball Naan’wich with Yogurt and Pickled Vegetables
By Tested and perfected in the Sur la Table kitchen
Turkey Meatball Naan’wich with Yogurt and Pickled Vegetables
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 5 pieces whole-grain naan
- ½ cup water
- 1 medium tomato, seeded and chopped
- 1 carrot, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 pound ground turkey
- 1 egg white, beaten
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- ½ teaspoon sea salt
- ½ teaspoons freshly ground black pepper
- 1 tablespoon grapeseed oil
- 1 cup plain Greek yogurt
- 1 cup giardiniera (Italian pickled vegetables), chopped, liquid reserved
- 1 romaine lettuce heart, finely chopped
Heat oven to 425°F. Cut one of the pieces of naan in half; save remaining half for another use. Tear into small pieces and place in a small bowl with water.
Juice the tomato, carrot and bell pepper. Place the vegetable pulp in a large bowl with the turkey; reserve juice for another use. Add egg white, oregano, salt and pepper.
Squeeze excess water from soaking naan; add to the bowl with the turkey and mix well. Form the mixture into 16 balls.
Heat oil in a large skillet over medium heat. Place meatballs in skillet and sear until golden, about 3 minutes. Flip meatballs over and place the skillet into the oven. Bake until meatballs reach 165°F internal temperature, about 10 minutes. Wrap remaining 4 naan in aluminum foil and place in oven to warm for a few minutes. Meanwhile, combine yogurt and 2 tablespoons of giardiniera liquid.
To assemble, spread about 2 tablespoons of yogurt sauce on each pita, top with 4 meatballs, chopped giardiniera and a handful of romaine.
Juice the tomato, carrot and bell pepper. Place the vegetable pulp in a large bowl with the turkey; reserve juice for another use. Add egg white, oregano, salt and pepper.
Squeeze excess water from soaking naan; add to the bowl with the turkey and mix well. Form the mixture into 16 balls.
Heat oil in a large skillet over medium heat. Place meatballs in skillet and sear until golden, about 3 minutes. Flip meatballs over and place the skillet into the oven. Bake until meatballs reach 165°F internal temperature, about 10 minutes. Wrap remaining 4 naan in aluminum foil and place in oven to warm for a few minutes. Meanwhile, combine yogurt and 2 tablespoons of giardiniera liquid.
To assemble, spread about 2 tablespoons of yogurt sauce on each pita, top with 4 meatballs, chopped giardiniera and a handful of romaine.