Curried Turkey Meatballs

When my family and I visited Lake Tahoe one Christmas holiday season we had the most delicious Indian pita sandwich. The yummy Indian spiced-flavored meat was fantastic, and I had the idea to recreate that taste adding in some twists of my own.


Pita bread 6
Ground turkey 1 37/100 Pound (organic)
Egg 2
Unseasoned panko breadcrumbs 1 Cup (16 tbs) (organic)
Garlic cloves 3 , diced
Maui onion 1/2 , diced
Red chili pepper flakes 1 Dash
Italian seasoning blend 1 Dash
Ground coriander 1/2 Teaspoon
Himalayan sea salt 1/4 Teaspoon
Ground turmeric 1/4 Teaspoon
Cardamom 1/4 Teaspoon
Garlic powder 1/2 Teaspoon
For the salad
Diced red onion 1/3 Cup (5.33 tbs)
Roma tomatoes 2 , diced
Persian cucumbers 2 , diced
Fresh mint 1 Tablespoon , chopped finely



1. Mix all ingredients together in a large bowl.

2. Roll balls of the turkey meat mixture in the palm of your hand.

3. Place the meatballs in a non-stick skillet on the stovetop. Cook at low heat until meat is cooked through.

4. While the meatballs are cooking, prepare the salad.

5. Add all ingredients in a bowl.

6. Toss mix with olive oil, lemon juice and salt and pepper to taste. Set aside.


7. Cut pitas in half and warm in the oven.

8. Spread hummus all around the inside of the pitas.

9. Cut meatballs (meatballs should be warm) in half and place inside the pitas.

10. Add in salad mixture, then more hummus.


11. Serve at once.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6