Mediterranean Meatball Pockets
Ingredients:
- 2 c Frozen Spinach 10-oz package
- 1 lb Ground Turkey
- .25 c Pork Rinds ground
- 2 tsp Cumin
- 3 cloves Garlic minced or pressed
- 1 Carrots grated
- 1 Eggs
- 2 tbsp Fresh Dill chopped
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 1 c Greek Yogurt
- 1 tbsp Lemon Juice
- 1 head Butter Lettuce
- 2 Tomatoes Roma, sliced
Instructions:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
- Cook the spinach in a large bowl in the microwave according to the package instructions. Let cool slightly.
- Add the turkey, pork rinds, cumin, garlic, carrot, egg, half of the dill, salt, and pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
- Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season to taste with salt and pepper.
- Serve 3 meatballs in each leaf of butter lettuce. Add sliced tomatoes. Drizzle with the yogurt sauce.
Nutrition
Calories: 157kcal | Carbohydrates: 8g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 520mg | Potassium: 672mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9115IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 3mg
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