Moroccan Meatballs Stuffed Pitas
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
Moroccan Turkey Meatballs
  • 1pound Ground turkey
  • 3/4cup breadcrumbs
  • 1 egg
  • 2cloves garlicminced
  • 3teaspoons gingerminced
  • 1teaspoon turmeric
  • 1teaspoon ground coriander
  • 1/2teaspoon cayenne pepper
  • 2tablespoons parsleyfinely chopped
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
  • 1teaspoon olive oil
Lemon Yogurt Sauce
  • 5ounces plain greek yogurt
  • 3tablespoons lemon juice
  • 1teaspoon parsleyfinely chopped
  • 1/4teaspoon Salt
  • Pinch black pepperto taste
  • 4 pita breadscut in half
  • 2tablespoons parsleychopped for garnish
  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!