These chicken meatball pitas belong on your dinner table tonight.
Juicy, well-seasoned meatballs tucked into soft, fluffy pita, smeared with roasted red pepper whipped feta, finished with crisp cucumber and a drizzle of tzatziki—need I say more?
This combo is satisfying, full of flavor, and consistently a crowd-pleaser at our table.
I’ve made a lot of meatballs over the years—even though they weren’t originally my go-to. My husband Eddie is a big fan, and the kids love them too, so I’m always experimenting to keep them interesting.
These are best with ground chicken or turkey. I give them a Mediterranean lift with lemon, fresh parsley and a touch of dill. You could fold in feta if you like, but I keep it simple and cook the meatballs until they’re nicely golden on the outside. I prefer small meatballs for these pitas, but size is flexible—make them how you like them.
I often make mini meatballs similar to the ones in my mini meatball soup, but either way they work beautifully here.
If you can, use fresh pita—store-bought varieties can be dense and a little stale compared to homemade. Homemade pita is bubbly, soft and light, though a good store-bought pita or even naan works well in a pinch.
That whipped feta
Whipped feta changed everything for us. I first made it years ago and it’s become a staple. I’ve tried variations—basil, avocado, even beet—but roasted red pepper is a favorite that I hadn’t combined with whipped feta until now.
To keep the whipped texture, I add only a few tablespoons of marinated roasted red peppers. Pat them slightly dry, chop and blend with the feta until the mixture becomes smooth and creamy—think whipped cream cheese with a lovely peach tint.
It’s incredibly delicious spread on pita or used as a dip for pita chips.
A drizzle of tzatziki adds bright tang and creaminess. Store-bought tzatziki works fine, but the quick homemade version below is simple and flavorful if you want to make it from scratch.
Altogether this meal balances textures and flavors beautifully—crisp, creamy, tangy and savory. It’s one of our favorites.
Chicken Meatball Pitas
Chicken Meatball Pitas with Roasted Red Pepper Whipped Feta
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Ingredients
chicken meatballs
- 1 pound ground chicken, or ground turkey
- ¼ cup seasoned bread crumbs
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 4 to 6 pita breads
- sliced red onion, for serving
- sliced cucumbers, for serving
- tzatziki sauce, for serving
roasted red pepper whipped feta
- 6 ounces feta cheese
- 3 tablespoons chopped roasted red peppers, marinated in olive oil if possible
tzatziki sauce
- 1 cup plain Greek yogurt
- ¼ cup grated cucumber
- 1 teaspoon dried dill
- 2 garlic cloves, minced
- 1 lemon, juiced and zest freshly grated
- kosher salt and pepper
Instructions
chicken meatballs
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Combine ground chicken with breadcrumbs, garlic, parsley, lemon zest, oregano, dill, salt and pepper in a bowl. Mix lightly until just combined, then shape into small meatballs (or larger if you prefer).
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Heat olive oil in a skillet over medium heat. Add meatballs in a single layer and brown on all sides. Once browned, reduce to medium-low and cook until the internal temperature reaches 165°F. Alternatively, bake at 350°F for about 10 minutes to finish cooking.
roasted red pepper whipped feta
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Place feta and chopped roasted red peppers in a food processor and blend until smooth and creamy, scraping down the sides as needed. The result should be light and whipped. This can be doubled and keeps for a few days in the fridge.
tzatziki sauce
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Whisk Greek yogurt, grated cucumber, dill, minced garlic, lemon juice and zest with a pinch of salt and pepper. Adjust seasoning to taste and refrigerate to meld flavors.
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