Shawarma-Spiced Meatball Pitas
with Israeli Salad & Tzatziki
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 clove
Garlic
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Shawarma Spice Blend
1 teaspoon
Paprika
1 unit
Cucumber
1 unit
Roma Tomato
1 unit
Lemon
2 tablespoon
Yogurt
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
2 unit
Whole Wheat Pitas
(Contains Wheat)
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
