Right then, these chicken meatball pitas are my secret weapon on nights when I am one tantrum away from ordering pizza. They are tangy, a bit herby, and annoyingly easy to love. The meatballs have that lemony, herby zing and the whole thing is balanced with cool tzatziki and a silly little hit of whipped feta dip that makes it feel like you tried harder than you actually did.
Last Tuesday Ellie had a post ballet hangry wobble and would only accept things that came in pockets. So I made these. They were a winner. People ate carrots. Miracle stuff. Also, they remind me of those baked greek chicken meatballs we had on holiday, only faster and without the sunburn.
They sneak in a bit of veg, they pack well for lunches, and they please both small and grown up mouths. Honestly, it is my go to when I need comfort food that will not make the house sleepy with heavy flavours. Actually, scratch that. It does make the house sleepy, but in a good way.
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.
Mix until just combined. Wet your hands and form the mixture into meatballs.
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.
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.
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.
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.
Right then, let us talk tools. You will want a large bowl to mix the meatball ingredients. I use my big IKEA mixing bowl because it holds everything and is easy to swat away toddler hands from. A grater for the lemon zest and cucumber, a garlic press or a sharp knife for the garlic, and either a frying pan for searing or a baking tray if you prefer the oven method. A food processor is handy for making the whipped feta dip smooth but not essential.
For serving, warm pita bread in a dry pan or pop it in the oven for a minute. I like whole wheat pitas because they are sturdier with lots of filling. You will also want something to spread the whipped feta dip with, and a small spoon for drizzling tzatziki.
Layer the warmed pitas with whipped feta dip, add the meatballs, drizzle with tzatziki and throw in sliced cucumber and red onion if you like a bite. A sprinkle of fresh herbs lifts everything. If Ellie is in charge she will request extra sauce and then complain it is soggy. Go figure.
Tip: If you have leftover meatballs, chop them and toss into a salad the next day. Tip two: if you want a slightly smokier note, stir a spoon of roasted red pepper into the whipped feta dip for an easy lift.
Variations include swapping parsley for mint, adding a pinch more lemon zest for brightness, or making them in the oven for less fuss. This also makes a great mediterranean diet meal when paired with a big salad and some olives. It is a solid weeknight dinner idea and also works for a relaxed weekend lunch.
Stir together plain Greek yogurt, grated and squeezed cucumber, a bit of garlic, dried dill, and lemon juice. Chill for at least 30 minutes and taste for salt and pepper. It is best made ahead so the flavours have time to calm down and mingle.
Put crumbled feta and chopped roasted red peppers into a food processor and blitz until smooth. Add a splash of olive oil if you want it silkier. It spreads easily and makes everything feel a touch fancy.
This uses lean ground chicken with herbs and lemon so it feels light without being bland. The crumbs keep the meatballs tender and the yogurt sauce adds protein and tang.
Serve with a crisp salad, roasted potatoes, or simply extra cucumber and tomatoes. Little bowls of olives make everyone feel like a grown up at dinner.
Yes, this fits nicely into a mediterranean diet meal plan: lean protein, yogurt, fresh veg and olive oil. Swap the pita for a big plate of greens if you prefer.
Short on time? These meatballs come together quickly and play nicely with leftovers, so they are a dependable weeknight dinner idea for busy families.
These easy Chicken Meatball Pitas are bursting with flavor and perfect for a weeknight dinner. Just take a few ingredients from Greek culinary tradition – whipped feta and tzatziki – and pile them, along with the pan-seared chicken meatballs, onto a warm pita. You can have a delightful meal on the table in under an hour. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
