Open-Face Meatball Sandwiches

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

  1. 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).
  2. 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.
  3. 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.