Greek Salad with Mediterranean Meatballs


1 pound ground beef (93% lean or leaner)
1/4 cup dry breadcrumbs
1 whole egg
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons milk
2 cloves garlic
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
3 flatbreads (naan)

1 head of romaine lettuce (about 12 cups chopped)
2 small tomatoes
1/2 English cucumbers coarsely chopped
12 whole black olives
1/2 cup thinly sliced red onions
6 whole pepperoncini peppers
1 1/2 cup yogurt based feta dill dressing
1/4 cup feta cheese


Heat oven to 400°F. Combine all ingredients except the naan bread in a large bowl, mixing lightly but thoroughly. Shape into 18 meatballs. Place on a baking sheet that has been lined with aluminum foil. Bake for 18 to 20 minutes or until done (160 degrees on an instant-read thermometer).

To serve, divide salad ingredients evenly among 6 plates. Top with 3 meatballs and 1/4 cup of salad dressing.

b>Yield: 6 salads
b>Nutrition Breakdown: Calories 300, Fat 11g (3.5g saturated fat), Cholesterol 70mg, Sodium 560mg, Carbohydrate 25g, Fiber 5g, Protein 25g, Potassium 707mg, Phosphorus 188mg
b>Percent Daily Value: 190% Vitamin A, 30% Vitamin C, 20% Iron, 10% Vitamin C
b>Carbohydrate Choice: 1 1/2 Carbohydrates
b>Diabetes Exchanges: 1 Carbohydrate, 1 Vegetable, 3 Lean Meats