Open-Face Meatball Sandwiches
- 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 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
Anonymous 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.