Moroccan Meatball Stuffed Pitas
Recipe for the week of April 6, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
Ingredients
For the Moroccan Turkey Meatballs
  • 1pound Ground turkey
  • cup ¾breadcrumbs
  • 1 egg
  • 2 garlic clovesminced
  • 1inch gingerpeeled and minced
  • 1teaspoon turmeric
  • 1teaspoon ground coriander
  • 1/2teaspoon cayenne pepper
  • 1/4 bunch fresh flat leaf parsleyfinely chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1teaspoon olive oil
For the Lemon Yogurt Sauce
  • 5ounces plain greek yogurt
  • 3tablespoons lemon juice
  • 1/6bunch fresh flat leaf parsleyfinely chopped and divided
  • 1/4teaspoon Salt
  • Pinch black pepperto taste
To Assemble
  • 4 pita breadshalved
Instructions
For the 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 a spatula, mix to thoroughly combine.
  3. Make small meatballs that are about an inch in diameter.
  4. Preheat a nonstick pan to medium heat. In batches, cook the meatballs and brown on all sides until all the meat it fully cooked.
For the Yogurt Sauce
  1. To a small bowl, add the yogurt and the lemon juice. Add in half the chopped parsley. Mix and then add salt and black pepper to taste.
To Assemble
  1. 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.
  2. Open the pita pocket, add the hummus, then the meatballs, top with yogurt sauce and parsley, and enjoy!