Recipe Ingredients
- 1 – bag Rosina Turkey Meatballs
- 3-4 Tbsp. butter
- 1 small onion, diced
- 1 – 10 oz. box of frozen chopped spinach, thawed and squeezed dry
- 2 cups fresh or canned sliced mushrooms, drained
- Salt and pepper, to taste
- 1 tsp. each of onion powder, garlic powder
- 1 cup of shredded Monterey Jack Cheese
- 4 large pitas, cut in half crosswise
Recipe Directions
- Defrost meatballs in microwave oven for 1 minute.
- Cut into small chunks. Place butter and diced onion in a microwave safe dish (approx. 8” x 8”).
- Cover and microwave on high for 2 minutes, stirring half way through.The onions should be soft. If not, microwave for an additional minute.
- Stir in chopped spinach, sliced mushrooms and spices. Cover and microwave on high for an additional 1-1/2 minutes.
- Add meatballs and mix. Microwave on high for an additional 3 minutes or until the meatballs are heated through.
- Stir in cheese.
- Cover dish and microwave at 50% power for 1 minute or until cheese melts. Stir again. Spoon into each pita half and serve.
