These chicken meatball pitas have to happen in your kitchen tonight!

chicken meatball pitas with roasted red pepper whipped feta

Juicy, flavorful meatballs, soft and fluffy pita spread with roasted red pepper feta, refreshing crunchy cucumbers, a drizzle of tzatziki sauce… I mean, are you hungry yet?

I could eat this every single day. It’s wonderful. Filling. Flavorful. A major hit all around! 

chicken meatballs

In 2020, I made my fair share of meatballs. And meatballs aren’t even my thing! Eddie loves them though, and often he is my muse in the kitchen. The kids love them now too, so I’m always looking for fun ways to make them new and exciting.

These meatballs are best made with chicken or turkey. I tried to impart a bit of mediterranean flavor in them – just some lemon, dill and parsley. You could even add some feta right into the meatballs too. Cook until super golden brown on the outsides and they will be perfect. I prefer smaller meatballs for these pitas, but really you can make them any size you’d like! Whatever you prefer to eat – make them like that. 

I love the mini chicken meatballs in my mini meatball soup, so I went with ones similar to that size.

roasted red pepper whipped feta

When it comes to pita bread, many times I make my own. I can’t find good store-bought pitas – they always just seem so tough and almost stale compared to my homemade ones. The homemade ones are bubbly, fluffy, soft and just wonderful. I’ve made them for a long time! I don’t always make them when we eat a meal like this – but I try to if possible.

This is not necessary if you love a good store-bought pita bread! We also have used store-bought naan on occasion which works too. 

chicken meatball pitas with roasted red pepper whipped feta

Ooooh now this whipped feta!

Whipped feta was a game changer for us. When I discovered it back in 2013, I think our entire family fell in love with it. It’s been a constant ever since. I’ve made a basil version, an avocado version and even a beet (hot pink!) version. But never one with roasted red pepper. Which is crazy since it’s one of our favorite things. 

chicken meatball pitas with roasted red pepper whipped feta

In order to keep the lovely whipped texture, I only added a few tablespoons of the roasted red peppers. I use the ones that are marinated in olive oil. Slightly pat them dry, dice them up and throw them in! Instead of the feta being red, it turns this lovely little peach shade.

Also, tastes like heaven. I mean it is SO DARN GOOD.

Not only do I spread it on these pitas, but dipping pita chips in it? Oh my. Try it. It’s incredible! 

chicken meatball pitas with roasted red pepper whipped feta

I also like to drizzle some tzatziki sauce on these. It adds a wonderful tang! This is certainly something you can buy at the store but I included my recipe below too, just in case. I usually have all the ingredients on hand and it’s pretty simple to make.

This whole meal comes together so well and just tastes like HEAVEN. I can’t explain how much we love it. So many complementary flavors and textures. 

chicken meatball pitas with roasted red pepper whipped feta

Chicken Meatball Pitas

Chicken Meatball Pitas with Roasted Red Pepper Whipped Feta

Yield: 4 people
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
These chicken meatball pitas are so flavorful and such a great meal. Serve with red pepper whipped feta, tzatziki and cucumbers. YUM!
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5 from 69 votes
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Ingredients

chicken meatballs

  • 1 pound ground chicken, or even ground turkey
  • ¼ cup seasoned bread crumbs
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon dried oregano
  • ½ teaspoon dried dill weed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 4 to 6 pita breads
  • sliced red onion, for serving
  • sliced cucumbers, for serving
  • tzatziki sauce, for serving

roasted red pepper whipped feta

  • 6 ounces feta cheese
  • 3 tablespoons chopped roasted red peppers, I use the ones marinated in olive oil

tzatziki sauce

  • 1 cup plain greek yogurt
  • ¼ cup grated cucumber
  • 1 teaspoon dried dill
  • 2 garlic cloves, minced
  • 1 lemon, juiced and zest freshly grated
  • kosher salt and pepper

Instructions 

chicken meatballs

  • In a bowl, combine the chicken with the breadcrumbs, garlic, parsley, lemon zest, oregano, dill, salt and pepper. Mix until just combined and form the mixture into small meatballs. (Or large meatballs! Whatever you prefer!)
  • Heat a skillet over medium heat and add the olive oil. Add the meatballs in a single layer and brown on all sides. Once browned on all sides, I cook on medium-low until the internal temperature of the meatballs reaches 165 degrees F. You can also pop them in a 350 degrees F oven for 10 minutes to cook through. I usually just keep them on the stove.

roasted red pepper whipped feta

  • Place the feta and the red peppers in a food processor and blend until smooth and creamy. This will take a few minutes and scrape down the sides as you go! Blend until it resembles a whipped cream cheese. This recipe can easily be doubled. You can make it ahead of time too and it will last a few days in the fridge.

tzatziki sauce

  • Whisk all ingredients together with a big pinch of salt and pepper. Taste and season more if needed. I like to make this ahead of time and store it in the fridge - it’s so flavorful!
Course: Main Course
Cuisine: American
Author: How Sweet Eats
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chicken meatball pitas with roasted red pepper whipped feta

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