Chicken Meatball Pitas

  • Yield 6-8 servings


2 pounds ground chicken
1/2 onion
1 carrot
3 cloves garlic
1/2 red bell pepper
2 teaspoons salt
1 teaspoon pepper
2 eggs
1/2 c fresh cilantro
2 teaspoons ground ginger
1/2 T hot sauce
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon cayenne
1 cup bread crumbs divided
1 cup plain yogurt
1 cup sour cream
2 cloves minced garlic
1 cup shredded, drained cucumber
4 teaspoons red wine vinegar
Shredded lettuce


In a bowl combine shredded cucumber, minced garlic, yogurt, sour cream, and vinegar. Add salt and pepper to taste. Refrigerate.

In a food processor bowl, combine onion, carrot, garlic cloves, cilantro, and bell pepper. Pulse until the mixture is finely chopped, but not pureed. Combine this mixture with the chicken, 2 t salt, 1 t pepper, eggs, ginger, hot sauce, cumin, coriander, paprika, cayenne and 1/2 cup bread crumbs.

Put the remaining 1/2 c bread crumbs in a bowl and season with additional salt and pepper. Shape meat mixture into balls, lightly roll them in the seasoned bread crumbs, and place in individual, miniature muffin tin cups. Bake for 20 minutes at 425 degrees F.

Serve warm meatballs with lettuce and yogurt sauce in warmed pitas.

Serves 6-8.



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