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Sheet Pan Meatball Pitas

with Tzatziki & Bell Peppers

35 MIN

4 Servings

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From the Test Kitchen

To fill warm pitas, we’re baking meatballs (simply made with ground beef, panko, and vibrant za'atar seasoning) along with wedges of onion, tomatoes, and bell peppers—all brought together by cooling tzatziki.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Beef
4 Pocketless Pitas
2 Bell Peppers
1 Red Onion
½ lb Grape Tomatoes
¾ lb Carrots
¼ cup Panko Breadcrumbs
1½ Tbsps Red Harissa Paste
¼ cup Mayonnaise
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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.

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. 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. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 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 beef, breadcrumbs, and za'atar; season with salt and pepper. Gently mix to combine. Form the mixture into 12 equal-sized meatballs. Transfer to a separate sheet pan; arrange in an even layer. Flatten each meatball to about a 1/2-inch thickness. 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.

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 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!