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
Sheet Pan Smoky Sweet Salmon & Potatoes 2 servings | 35 minutes INGREDIENTS 2 cups Mini Potatoes (halved) 1 1/2 tbsps Extra Virgin Olive Oil(divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 1/2 tsp Smoked Paprika 1/4 tsp Cumin 1 tsp Raw Honey 1 tbsp Parsley (finely chopped) METHOD Preheat the oven to 425oF (220oC). Place the potatoes on a baking sheet and toss with half the oil, salt, and pepper. Transfer to the oven and bake for 15 minutes. Meanwhile, pat the salmon dry and then drizzle with the remaining oil. Season with the smoked paprika, cumin, salt, and pepper and then drizzle the honey over top. Rub gently to incorporate with your hands. Move the potatoes around on the baking sheet to make room for the salmon. Place back in the oven and cook for 12 to 15 minutes or until cooked through. Divide onto plates and garnish with parsley. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one cup of potatoes and one salmon fillet. More Flavor: Toss the potatoes with smoked paprika and cumin or your favorite spice blend. Additional Toppings: Top with a squeeze of lemon juice. Nutrition Facts Amount per serving 441 calories 18g fat 30g carbs 3g fiber 4g sugar 41g protein 87mg cholesterol 144mg sodium 2mg iron
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