Turkey Meatball Pita Pockets

2 teaspoons extra-virgin olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried Italian herb blend

½ cup canned tomato sauce

12 ounces 93-percent lean ground turkey

6 ounces hot Italian turkey sausage, removed from casing

2 cups Italian seasoned panko breadcrumbs

2 large egg whites, lightly beaten

½ teaspoon salt

½ teaspoon ground black pepper

6 sandwich-size whole-wheat pita breads

3 cups shredded romaine lettuce

3 cups diced tomatoes

6 tablespoons low-fat creamy Caesar or Italian dressing

Heat the oven to 375 degrees. Coat a wire rack with cooking spray and place on a baking sheet.

In a large nonstick skillet over medium-high, heat the oil. Add the onion and saute until the onion is soft and translucent, about 4 minutes.

Stir in the garlic and Italian herb blend, then cook for another 30 seconds. Transfer the onion mixture to a large bowl, then stir in the tomato sauce. Let cool for 10 minutes.

Add the ground turkey, turkey sausage, breadcrumbs, egg whites, salt and pepper, then mix well. Form the mixture into 1-inch meatballs (makes 24 meatballs).

Place the meatballs on the prepared wire rack and bake until the meatballs are browned and cooked through, about 30 minutes.

To assemble the pita pockets: Cut off one edge of each pita. Stuff with lettuce, tomato and meatballs, then drizzle with dressing.

Serves six.

Nutrition values per serving: 403 calories, 11 g fat (3 g saturated), 51 g carbohydrates, 5 g fiber, 24 g protein, 62 mg cholesterol, 1,293 mg sodium.

Associated Press