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Chicken Meatball Pitas with Roasted Red Pepper Whipped Feta

These chicken meatball pitas are so flavorful and such a great meal. Serve with red pepper whipped feta, tzatziki and cucumbers. YUM!
5 from 49 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!
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