Sheet Pan Meatball Pita Sandwiches with Harissa Mayo & Roasted Carrots
Fast & Easy

Sheet Pan Meatball Pita Sandwiches

with Harissa Mayo & Roasted Carrots

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Lamb
    includes 12 oz No Added Hormones, Pasture-Raised Ground Lamb View recipe
    • with Ground Beef

    From the Test Kitchen

    To fill warm pitas, we’re baking meatballs (made with ground beef, panko, and herby za'atar) alongside sweet onion and smoky poblano pepper—all brought together by cooling Greek yogurt. It's all complete with a side of hearty carrot fries and a creamy harissa-spiced mayo dipper.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sheet Pan Meatball Pita Sandwiches with Harissa Mayo & Roasted Carrots
    Title
    • 10 oz Ground Beef
    • 2 Pocketless Pitas
    • ¼ cup Panko Breadcrumbs
    • 6 oz Carrots
    • 1½ Tbsps Red Harissa Paste
    • 1 Poblano Pepper
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 2 Tbsps Mayonnaise
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Onion
    • 1 clove Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut into 1/2-inch strips. Thoroughly wash your hands and cutting board immediately after handling.

    Roast the vegetables
    2 Roast the vegetables

    Transfer the carrot pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer on one side of the sheet pan. Place the onion wedges and pepper pieces on the other side of the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Place on the upper oven rack and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Form & bake the meatballs
    3 Form & bake the meatballs

    Meanwhile, in a bowl, combine the beef, breadcrumbs, and za'atar; season with salt and pepper. Gently mix to combine. Form the mixture into 6 equal-sized meatballs. Transfer to a separate sheet pan; arrange in an even layer. Flatten each meatball to about a 1/2-inch thickness. Place on the lower oven rack and bake 11 to 14 minutes, or until the meatballs are browned and cooked through.* Remove from the oven. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    Make the harissa mayo & garlic yogurt
    4 Make the harissa mayo & garlic yogurt

    Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the yogurt and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine. In a separate bowl, combine the mayonnaise and harissa paste. Season with salt and pepper; stir to combine.

    Warm the pitas & serve your dish
    5 Warm the pitas & serve your dish

    Wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Spread the garlic yogurt onto the warmed pitas; top with the baked meatballs and roasted onion and pepper. Serve the finished pitas with the roasted carrots and harissa mayo on the side. Enjoy!

    Tips from Home Chefs

    Get Plans

    Sheet Pan Meatball Pita Sandwiches

    Prepare the ingredients
    1 Prepare the ingredients

    Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut into 1/2-inch strips. Thoroughly wash your hands and cutting board immediately after handling.

    2 Roast the vegetables

    Transfer the carrot pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer on one side of the sheet pan. Place the onion wedges and pepper pieces on the other side of the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Place on the upper oven rack and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Form & bake the meatballs
    3 Form & bake the meatballs

    Meanwhile, in a bowl, combine the beef, breadcrumbs, and za'atar; season with salt and pepper. Gently mix to combine. Form the mixture into 6 equal-sized meatballs. Transfer to a separate sheet pan; arrange in an even layer. Flatten each meatball to about a 1/2-inch thickness. Place on the lower oven rack and bake 11 to 14 minutes, or until the meatballs are browned and cooked through.* Remove from the oven. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    4 Make the harissa mayo & garlic yogurt

    Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the yogurt and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine. In a separate bowl, combine the mayonnaise and harissa paste. Season with salt and pepper; stir to combine.

    Make the harissa mayo & garlic yogurt
    Warm the pitas & serve your dish
    5 Warm the pitas & serve your dish

    Wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Spread the garlic yogurt onto the warmed pitas; top with the baked meatballs and roasted onion and pepper. Serve the finished pitas with the roasted carrots and harissa mayo on the side. Enjoy!

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