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Shawarma-Spiced Meatball Pitas

Shawarma-Spiced Meatball Pitas

with Israeli Salad & Tzatziki

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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!

Tags:Calorie Smart
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 clove

Garlic

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 tablespoon

Shawarma Spice Blend

1 teaspoon

Paprika

1 unit

Cucumber

1 unit

Roma Tomato

1 unit

Lemon

2 tablespoon

Yogurt

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Whole Wheat Pitas

(ContainsWheat)

1 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber9 g
Protein37 g
Cholesterol110 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Sheet
Grater
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.