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Turkey Meatball Naan’wich with Yogurt and Pickled Vegetables

Serves: Makes 4 servings


  • 5 pieces whole-grain naan
  • ½ cup water
  • 1 medium tomato, seeded and chopped
  • 1 carrot, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 pound ground turkey
  • 1 egg white, beaten
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • ½ teaspoon sea salt
  • ½ teaspoons freshly ground black pepper
  • 1 tablespoon grapeseed oil
  • 1 cup plain Greek yogurt
  • 1 cup giardiniera (Italian pickled vegetables), chopped, liquid reserved
  • 1 romaine lettuce heart, finely chopped


Heat oven to 425°F. Cut one of the pieces of naan in half; save remaining half for another use. Tear into small pieces and place in a small bowl with water.

Juice the tomato, carrot and bell pepper. Place the vegetable pulp in a large bowl with the turkey; reserve juice for another use. Add egg white, oregano, salt and pepper.

Squeeze excess water from soaking naan; add to the bowl with the turkey and mix well. Form the mixture into 16 balls.

Heat oil in a large skillet over medium heat. Place meatballs in skillet and sear until golden, about 3 minutes. Flip meatballs over and place the skillet into the oven. Bake until meatballs reach 165°F internal temperature, about 10 minutes. Wrap remaining 4 naan in aluminum foil and place in oven to warm for a few minutes. Meanwhile, combine yogurt and 2 tablespoons of giardiniera liquid.

To assemble, spread about 2 tablespoons of yogurt sauce on each pita, top with 4 meatballs, chopped giardiniera and a handful of romaine.

by Joel Gamoran, Sur La Table National Chef

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