Shawarma-Spiced Meatball Pitas

Name: Shawarma-Spiced Meatball Pitas with Israeli Salad & Tzatziki
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Onion; 2 unit Whole Wheat Pitas; 2 tbsp Sour Cream; 1 Lemon; 2 tbsp Greek Yogurt; 1 clove Garlic; 1 tsp Paprika; 1 tbsp Shawarma Spice Blend; 10 oz Ground Beef; 1 Tomato; 1/4 cup Breadcrumbs; 1 Cucumber; 1 tsp Hot Sauce; tsp Salt, tsp; tsp Black Pepper, tsp

with Israeli Salad & Tzatziki

By Recipe0 System

Pita pockets are sandwich superheroes. They’re light, fluffy, and hold pretty much anything you want in their roomy pockets—so if you’re going to make a pita sandwich, it better be fully loaded. This one does not disappoint: The whole wheat pitas are stuffed with earthy and fragrant shawarma-spiced meatballs, plus creamy tzatziki and a refreshing cucumber and tomato salad. Drizzle over a little hot sauce if you like things spicy, then dig into pita perfection!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
2 unit Whole Wheat Pitas
2 tbsp Sour Cream
1 Lemon
2 tbsp Greek Yogurt
1 clove Garlic
1 tsp Paprika
1 tbsp Shawarma Spice Blend
10 oz Ground Beef
1 Tomato
1/4 cup Breadcrumbs
1 Cucumber
1 tsp Hot Sauce
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince garlic.

In a large bowl, combine beef*, panko, Shawarma Spice, paprika, minced onion, half the garlic, and ¾ tsp salt (1½ tsp for 4). Form into 10-12 (20-24 for 4) 1½-inch meatballs.
2

Place meatballs on a baking sheet. TIP: To help prevent sticking, lightly oil the sheet or spray with cooking spray first.

Bake on top rack until browned and cooked through, 14-16 minutes.
3

While meatballs bake, trim and grate cucumber on the largest holes of a box grater until you have 3 TBSP (6 TBSP for 4 servings). Halve remaining cucumber lengthwise; scoop out seeds with a spoon and discard. Thinly slice cucumber crosswise into half-moons.

Dice tomato. Quarter lemon.
4

In a medium bowl, combine sliced cucumber, tomato, and as much sliced onion as you like. Stir in a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
5

In a small bowl, combine grated cucumber, yogurt, sour cream, remaining garlic, and a squeeze of lemon juice to taste. Season with salt and pepper.
6

Halve pitas crosswise; toast until warmed through and pliable. Fill pita halves with meatballs and a bit of salad. (TIP: Cut the meatballs in half for easier pita stuffing if desired.) Dollop with tzatziki and drizzle with hot sauce to taste.

Divide stuffed pitas between plates. Serve with remaining salad and any remaining lemon wedges on the side.

TIP: Alternatively, serve meatballs, salad, tzatziki, and pita on a platter and let everyone assemble their own pita pockets. Serve with hot sauce and remaining lemon wedges on the side.

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