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Mediterranean Meatballs in Pita Pockets
tomato & shallot salad

Active: 40 min Total: 40 min
Sundried tomatoes add lots of umami flavor to these Mediterranean meatballs - they're perfect for nestling into pita pockets! Enjoy with sides made of fresh summer produce for an easy, seasonal meal.
Smarts: Double the meatballs and use them later in the week in a pasta or a wrap.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tomato Salad with Shallots & Parsley:
  • Parsley - 2 Tbsp , chopped
  • Shallots - 1 bulb , chopped
  • Tomatoes - 1 1/2 pints , halved
  • Red wine vinegar - 1 Tbsp
  • Olive oil - 2 Tbsp
Mediterranean Meatballs in Pita Pockets:
  • Parsley, fresh - 2 Tbsp , chopped
  • Sundried tomatoes - 4 , chopped finely
  • Ground chicken - 1 1/4 lb
  • Panko breadcrumbs - 1/4 cup ((more if meatball mixture is too wet))
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Cucumbers - 4 oz , diced
  • Cooking oil - 2 Tbsp
  • Chicken stock - 1/2 cup
  • Yogurt, plain - 1/2 cup
  • Lemon juice - 1 tsp
  • Pitas - 4 , halved

Nutrition Facts

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Prep

  1. Parsley (for meatballs & salad) / Shallots / Sundried tomatoes - Prep as directed. (Can be done up to 4 days ahead)
  2. Make meatballs - Mix chopped parsley (just amount for meatballs) with ground chicken, panko, sundried tomatoes, garlic powder, paprika, salt, and black pepper. Form into 1” (2.5 cm) wide meatballs. If the mixture is too dry to mold, add an egg (not listed in ingredients). If it’s too wet, add more panko. (Can be done up to 1 day ahead)
  3. Tomatoes / Cucumbers - Prep as directed.

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Make

  1. Toss tomatoes, shallots, and parsley with red wine vinegar, olive oil, and some salt and pepper.
  2. Heat a skillet over medium-high heat. Add cooking oil and then meatballs to heated oil. Sear on both sides for 3 minutes each.
  3. Lower heat to medium, and add chicken stock. Cover pan with lid or foil and cook for another 4 to 6 minutes, until meatballs are done.
  4. While meatballs cook, mix cucumbers with yogurt and lemon juice. Season to taste with salt.
  5. Halve pitas on a sheet pan and broil for 2 to 3 minutes.
  6. When meatballs are done, halve. Place into pita pockets and drizzle with tzatziki. Enjoy with tomato salad on the side!

Nutrition Facts

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