Baked Greek Chicken Meatball Pitas with Cool Cucumber Yogurt

By Sprig Originals ✓ · cooked up in Sprig

Soft, mild chicken meatballs seasoned with just a whisper of oregano, baked on one tray until golden and juicy, then tucked into warm pita with a cooling cucumber-yogurt sauce. Nothing spicy, nothing chewy, and kids get to build their own — which is half the reason they eat it.

Ingredients

• 1 lb ground chicken
• 2/3 cup panko breadcrumbs
• 1 large egg
• 1 tsp dried oregano
• 1 tsp fine salt
• 2 tbsp olive oil

• 1 cup plain Greek yogurt
• 1/2 English cucumber
• 1 tbsp lemon juice
• 4 pita breads

Instructions

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
2. In a big bowl, mix the ground chicken, panko, egg, oregano and salt with your hands or a fork until just combined — don't overwork it or the meatballs turn dense. Roll into 20 balls, about 1 1/2 tablespoons each.
3. Space the meatballs out on the lined sheet and drizzle with the olive oil, rolling each one lightly to coat. Bake for 16 to 18 minutes, until lightly golden and cooked through (165°F / 74°C in the center).
4. While they bake, coarsely grate the cucumber, squeeze it firmly in a clean kitchen towel or your hands to get rid of the water, then stir it into the yogurt with the lemon juice and a pinch of salt.
5. Stack the pitas, wrap them in foil, and slide them into the oven for the last 3 minutes to warm and soften.
6. Halve or open the warm pitas, spoon in a few meatballs, and top with the cucumber yogurt. Serve right away, with extra sauce on the side for dipping.

Chef's tips

Nutrition (per serving, estimated)

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