Sheet Pan Meatball Pita Sandwiches with Tzatziki & Poblano Pepper
Easy Prep & Cleanup

Sheet Pan Meatball Pita Sandwiches

with Tzatziki & Poblano Pepper

30 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To fill warm pitas, we’re baking meatballs (simply made with ground beef, panko, and vibrant za'atar seasoning) along with wedges of red onion, tomatoes, and smoky poblano pepper—all brought together by cooling tzatziki.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Sheet Pan Meatball Pita Sandwiches with Tzatziki & Poblano Pepper
Title
  • 18 oz Ground Beef
  • 4 Pocketless Pitas
  • 1 Red Onion
  • ¾ lb Carrots
  • 2 Poblano Peppers
  • ½ lb Grape Tomatoes
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Red Harissa Paste
  • ¼ cup Mayonnaise
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
How To: Hold a Chef's Knife
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; preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise 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, pepper pieces, and tomatoes on the other side of the sheet pan of seasoned carrots; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Place on the upper oven rack and roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Form & roast the meatballs
3 Form & roast the meatballs

In a large bowl, combine the beef, breadcrumbs, and za'atar; season with salt and pepper. Gently mix to combine. Form the mixture into 12 equal-sized meatballs. Arrange in an even layer on a separate sheet pan. Flatten each meatball to about a 1/2-inch thickness. Place on the lower oven rack and bake 12 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
4 Make the harissa mayo

Meanwhile, in a bowl, combine the mayonnaise and harissa paste. Season with salt and pepper.  

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

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

Tips from Home Chefs

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; preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise 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, pepper pieces, and tomatoes on the other side of the sheet pan of seasoned carrots; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Place on the upper oven rack and roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Form & roast the meatballs
3 Form & roast the meatballs

In a large bowl, combine the beef, breadcrumbs, and za'atar; season with salt and pepper. Gently mix to combine. Form the mixture into 12 equal-sized meatballs. Arrange in an even layer on a separate sheet pan. Flatten each meatball to about a 1/2-inch thickness. Place on the lower oven rack and bake 12 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

Meanwhile, in a bowl, combine the mayonnaise and harissa paste. Season with salt and pepper.  

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

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

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