Greek Chicken Meatball Sandwiches
These Greek Chicken Meatball Sandwiches are filling, flavorful, and perfect for lunch or dinner!
Ingredients
For the Tzatziki:
- ⅓ cup grated and squeezed dry cucumber
- 5.3 oz container plain nonfat Greek yogurt
- 1 garlic clove minced
- 1 tablespoon lemon juice
- ¾ teaspoon dried dill weed
For the Meatballs:
- 1 large egg
- ⅓ cup panko breadcrumbs
- 2 garlic cloves minced
- 2 teaspoons minced/chopped dried onion
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ½ cup chopped fresh spinach leaves
- 1 oz crumbled feta cheese
- 1 lb uncooked 92% lean ground chicken
- 1 tablespoon olive oil
For the Sandwiches:
- 4 pitas (I use Joseph’s Flax, Oat Bran and Whole Wheat Pita Bread)
- 4-8 lettuce leaves (such as romaine or green leaf)
- 4-8 slices plum tomato cut in half
Instructions
- To Make the Tzatziki: In a small mixing bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic clove, lemon juice and dill, stirring until thoroughly mixed. Cover and refrigerate for at least 30 minutes so that the flavors meld together. The meatballs also need to chill before cooking, so it’s good to prep them together so you can chill them all at once.
- To Make the Meatballs: In a mixing bowl, add the egg, panko, garlic, dried onion, salt, pepper, oregano, basil, and rosemary, and stir together with a fork until well combined. Add the chopped spinach, crumbled feta, and ground chicken and stir the chicken into the other ingredients with a fork until just mixed.
- On a clean surface, divide the meat mixture into 16 evenly sized piles. Mist your clean hands with cooking spray and roll each meat pile into a meatball. Place the meatballs into a single layer in a sealed container and refrigerate them for at least 30 minutes to firm them up.
- When the meatballs are chilled, drizzle the olive oil into a large sauté pan and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. Cook, flipping them every couple minutes to brown all sides, for 8-10 minutes. Cover the pan with a lid and reduce the heat to low. Cook covered, removing the lid once or twice to stir the meatballs and then covering them again, for about 5 minutes until the meatballs are cooked through.
- To Make the Sandwiches: Place 1-2 lettuce leaves in the center of each pita and top with 1-2 slices of tomato. Top that with 3 tablespoons of tzatziki and four meatballs on each sandwich and serve.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per sandwich: 3* (Points calculated using the recipe builder in the WW app)
*Each sandwich is 4 Points if following the diabetic Weight Watchers plan
Nutrition Information per sandwich:
325 calories, 18 g carbs, 3 g sugars, 14 g fat, 2 g saturated fat, 34 g protein, 3 g fiber, 399 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
8 per sandwich (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)
325 calories, 18 g carbs, 3 g sugars, 14 g fat, 2 g saturated fat, 34 g protein, 3 g fiber, 399 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
8 per sandwich (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)