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Sheet Pan Meatball Pita Sandwiches
with Harissa Mayo & Roasted Carrots
30 MIN
+$3.99/serving
2 Servings
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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NutritionPER SERVING
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Calories910 Cals (est.)
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fresh
ingredients
Title
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12 oz Pasture-Raised Ground Lamb
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2 Pocketless Pitas
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¼ cup Panko Breadcrumbs
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1½ Tbsps Red Harissa Paste
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6 oz Carrots
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
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1 Poblano Pepper
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2 Tbsps Mayonnaise
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½ cup Plain Nonfat Greek Yogurt
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1 Onion
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1 clove Garlic
step-by-step
instructions
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.
3
Form & bake the meatballs
Meanwhile, in a bowl, combine the lamb, 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 lamb.
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.
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!
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.
3
Form & bake the meatballs
Meanwhile, in a bowl, combine the lamb, 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 lamb.
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.
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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