Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
bake:
15 mins
total:
55 mins
Servings:
4
Yield:
1 sandwich
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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°F).

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  • 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.

*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.

Nutrition Facts

407 calories; fat 8g; cholesterol 42mg; saturated fat 1g; carbohydrates 52g; mono fat 2g; poly fat 1g; insoluble fiber 9g; sugars 6g; protein 34g; vitamin a 826IU; vitamin c 9.4mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 32.3mcg; vitamin b12 0.2mcg; sodium 583mg; potassium 240mg; calcium 101mg; iron 4.3mg.
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