Greek Lemon Garlic Chicken Meatball Pitas

• 1 ½ pounds ground chicken
• 3 cloves garlic, minced
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 egg
• 1 cup breadcrumbs
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 pitas
• ½ cup Greek yogurt
• 1 tablespoon olive oil

Steps

1. 1 In a large bowl, combine ground chicken, 2 minced garlic cloves, feta, parsley, lemon zest, lemon juice, egg, breadcrumbs, oregano, salt, and pepper. Mix gently.
2. 2 Form the mixture into 1-inch balls.
3. 3 Heat olive oil in a large skillet over medium heat. Cook meatballs until browned and cooked through, about 8-10 minutes.
4. 4 While meatballs cook, whisk together Greek yogurt and remaining minced garlic clove.
5. 5 Warm pitas according to package instructions.
6. 6 Serve meatballs in pitas, topped with a dollop of garlic yogurt sauce.

Equipment

• Large skillet
• Mixing bowl
• Measuring cups and spoons

Variations

• Add diced sun-dried tomatoes to the meatball mixture for extra flavor.
• Substitute ground turkey for chicken for a leaner option.

Substitutions

• Use whole wheat pitas for a healthier option.
• Substitute crumbled goat cheese for feta if preferred.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A chilled cucumber mint yogurt drink.

Nutrition

Tips

• For extra tang, squeeze a bit more lemon juice over the finished pitas.
• If you prefer your meatballs crispier, finish them in a 375°F oven for 5-10 minutes after browning in the skillet.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with a fresh cucumber and tomato salad.
• Pair with a refreshing Greek salad for a complete meal.

FAQ