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Moroccan Meatball Stuffed Pitas (Week of 4/24)

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 Moroccan Meatballs Stuffed Pitas
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
Moroccan Turkey Meatballs
  • 1 pound Ground turkey
  • 3/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 3 teaspoons ginger minced
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons parsley finely chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil
Lemon Yogurt Sauce
  • 5 ounces plain greek yogurt
  • 3 tablespoons lemon juice
  • 1 teaspoon parsley finely chopped
  • 1/4 teaspoon Salt
  • Pinch black pepper to taste
Other
  • 4 pita breads cut in half
  • 2 tablespoons parsley chopped for garnish
Instructions
Meatballs
  1. To a small mixing bowl, add egg, garlic, ginger, turmeric, ground coriander, cayenne pepper, salt, and black pepper. Mix thoroughly with a fork.
  2. To a large mixing bowl, add the ground turkey, the egg and spice mixture, the parsley, and the breadcrumbs. Using your hands or a large fork, mix to thoroughly combine.
  3. Make small meatballs that are about an inch in diameter.
Yogurt Sauce
  1. To a small bowl, add the yogurt, the lemon zest, and the lemon juice. Add in half the chopped parsley. Mix and then add salt and fresh ground pepper to taste.
Cook and Assemble
  1. Preheat a nonstick pan to medium heat. In batches, cook the meatballs and brown on all sides until all the meat it fully cooked.
  2. For the pitas, heat a large skillet coated in oil to medium-low heat and cook on both side for a few minutes until fully warmed.
  3. Open the Pita Pocket, add the hummus, then the meatballs, top with yogurt sauce and parsley, and enjoy!