Chicken Meatball Pitas

  • Yield: 6-8 servings


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