Chicken Meatball Pitas

Steps to make Chicken Meatball Pitas

1. 1

   Make chicken meatball mixture

   2
   

   In a large bowl, combine 1 pound ground chicken, ¼ cup seasoned bread crumbs, 2 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 teaspoon freshly grated lemon zest, 1 teaspoon dried oregano, ½ teaspoon dried dill weed, ½ teaspoon salt, and ½ teaspoon black pepper.

2. 2

   Shape meatballs

   5
   

   Mix until just combined. Wet your hands and form the mixture into meatballs.

4. 3

   Cook meatballs

   15
   

   In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the meatballs in a single layer and sear until browned all over. Once browned, reduce the heat to medium-low and cook until the internal temperature of the meatballs reaches 165 ℉. Alternatively, pop the meatballs in the 350 ℉ oven for 10 minutes to cook through.

5. 4

   Prepare tzatziki sauce

   1
   

   In a medium bowl, whisk together 1 cup plain Greek yogurt, ¼ cup grated and squeezed cucumber, 1 teaspoon dried dill, 2 minced garlic cloves, juice and zest of 1 lemon, and a pinch of kosher salt and black pepper. Taste and adjust for seasoning if needed. Chill until ready to serve. If making ahead, cover and store in the fridge for up to 3 days.

6. 5

   Prepare whipped feta

   2
   

   In a food processor, add 6 ounces crumbled feta cheese and 3 tablespoons chopped roasted red bell peppers. Blend until smooth, scraping down the sides as needed. If making ahead, cover and store in the fridge for up to 3 days.

7. 6

   Serve
   

   Layer the warmed pitas with whipped feta and chicken meatballs and drizzle with tzatziki sauce. Sprinkle with fresh cilantro leaves or herbs of choice and serve.