MAKES: 4 SERVINGS
MAKES: 1 SANDWICH
PREP: 40 MINS
BAKE: 15 MINS 350°
1 egg white, lightly beaten
1/2 cup soft whole grain bread crumbs*
1/4 cup finely chopped onion
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon ground cardamom
12 ounces uncooked ground turkey breast
2 tablespoons lemon juice
1 canola oil
1 cup shredded fresh spinach leaves
1/2 cup chopped, seeded cucumber
1/2 cup thinly sliced radishes
1/2 cup plain fat-free yogurt
1/4 cup chopped mango (optional)
2 tablespoons snipped fresh mint
1 clove garlic, minced
4 small whole grain naan (2 1/2 to 3 ounces each), warmed according to package directions
- Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine egg white, bread crumbs, onion, coriander, ginger, salt, cumin, pepper, and cardamom. Add ground turkey; mix well. Shape mixture into sixteen 1 1/2-inch meatballs. Place meatballs in the prepared baking pan. Bake, uncovered, for 15 to 20 minutes or until meatballs are no longer pink (165 degrees F).
- Meanwhile, in a medium bowl whisk together lemon juice and oil. Add spinach, cucumber, and radishes; toss to coat. In a small bowl combine yogurt, mango (if desired), mint, and garlic.
- To serve, spoon spinach mixture down the centers of warm naan. Top with meatballs and yogurt mixture.
From the Test Kitchen
If you like, use part of a naan to make the bread crumbs.
If you can’t find small naan, use two larger ones and cut them in half, using a naan half for each sandwich.
Nutrition Facts (Open-Face Meatball Sandwiches)
Per serving: 407 kcal , 8 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 42 mg chol. , 583 mg sodium , 52 g carb. , 9 g fiber , 6 g sugar , 34 g pro.