Herby Chicken Meatball Pitas with Jalapeño Tzatziki
These Herby Chicken Meatball Pitas with Jalapeño Tzatziki are a delicious and flavorful twist on Mediterranean-inspired pitas. Tender chicken meatballs packed with fresh herbs are paired with a creamy and spicy jalapeño tzatziki sauce, topped with crunchy veggies like cucumbers and tomatoes, and served in soft pita bread. Perfect for lunch, dinner, or meal prep, these pitas are an easy, healthy, and customizable meal everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Course, Mediterranean, Sandwiches
- Method: Pan-Frying, Mixing
- Cuisine: Mediterranean, Middle Eastern
- Diet: Gluten Free
Ingredients
For the Jalapeño Tzatziki Sauce:
1 recipe for tzatziki sauce
1 jalapeño, finely diced (remove seeds if you’re heat-sensitive)
For the Meatballs:
1 pound lean ground chicken or turkey (around 93% lean)
1 egg
½ cup panko breadcrumbs
¼ cup finely diced red onion
3 cloves garlic, minced (or ½ teaspoon garlic powder)
1 jalapeño, finely diced
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill (or ½ teaspoon dried)
1 teaspoon dried oregano
1 teaspoon lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive oil or avocado oil
For Assembly:
4 to 8 pieces of pita bread (depending on serving size)
4 mini Persian cucumbers, sliced
2 roma tomatoes, sliced
½ red onion, thinly sliced or pickled red onion
Crumbled feta cheese
Extra fresh dill for garnish
Instructions
1. Make the Jalapeño Tzatziki Sauce:
In a bowl, prepare your tzatziki sauce by combining Greek yogurt, cucumber, lemon juice, garlic, olive oil, fresh dill, salt, and pepper. Stir in the finely diced jalapeño for an extra kick of heat. Taste and adjust seasoning with more salt or lemon juice if needed. Set aside in the fridge to chill.
2. Make the Chicken Meatballs:
In a large mixing bowl, combine the ground chicken or turkey with the egg, panko breadcrumbs, diced red onion, minced garlic, diced jalapeño, chopped parsley, chopped mint, chopped dill, dried oregano, lemon zest, kosher salt, and freshly ground black pepper. Mix gently until everything is well incorporated.
3. Form and Cook the Meatballs:
Preheat a large skillet over medium heat and add the olive oil (or avocado oil). While the pan heats up, form the chicken mixture into meatballs, about 1 ½ inches in diameter. You should get around 20-24 meatballs, depending on size.
Place the meatballs in the hot skillet and cook for 8-10 minutes, turning occasionally to ensure they are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Once done, remove the meatballs from the skillet and set aside.
4. Prepare the Pitas and Veggies:
While the meatballs cook, slice the pita bread into halves or quarters. For extra softness, warm the pita in the skillet for 1-2 minutes. Slice the cucumbers, roma tomatoes, and red onion. If you prefer pickled red onion, prepare them in advance or use store-bought pickled red onions for convenience.
5. Assemble the Pitas:
Start by spreading a spoonful of the jalapeño tzatziki sauce on the bottom of each pita. Add 4-6 chicken meatballs (or more, depending on size). Top with sliced cucumbers, roma tomatoes, red onion (pickled or fresh), and a sprinkle of crumbled feta cheese. Add extra fresh dill for garnish and flavor.
6. Serve:
Serve the herby chicken meatball pitas immediately, either as individual wraps or as a fun, shareable platter. Enjoy!
Notes
Use Ground Beef or Lamb: Swap the ground chicken or turkey for ground beef or lamb for a richer flavor.
Make it Spicy: Add more jalapeño to the meatball mixture or increase the jalapeño in the tzatziki for extra heat.
Add More Veggies: Consider adding roasted red peppers, arugula, or baby spinach to the pitas for added flavor and nutrition.
Substitute the Pita: For a lower-carb option, use lettuce wraps or gluten-free wraps to assemble the meatballs and veggies.
