Open-Face Meatball Sandwiches

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4.5 by 2 people

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  • Makes: 4 servings
  • Makes: 1 sandwich
  • Prep: 40 mins
  • Bake: 15 mins 350°

Open-Face Meatball Sandwiches

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

*Tip:

If you like, use part of a naan to make the bread crumbs.

**Tip:

If you can't find small naan, use two larger ones and cut them in half, using a naan half for each sandwich.

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Nutrition Facts (Open-Face Meatball Sandwiches)

  • Per serving:
  • 407 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 42 mg chol.,
  • 583 mg sodium,
  • 52 g carb.,
  • 9 g fiber,
  • 6 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

2 Ratings
1228 Days Ago
These were great! They are difficult to eat as a sandwich, so we ended up using a fork and knife. The only thing that I'd change is making the yogurt sauce not as thick.

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