Turkey Meatball Naan’wich with Yogurt and Pickled Vegetables
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 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
Procedure
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.
Turkey Meatball Naan’wich with Yogurt and Pickled Vegetables
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 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
Procedure
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.