Hello, Beautiful! Yep, these are some beautiful – and irresistible I might add – Moroccan Meatballs Stuffed Pitas! They are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce. Moroccan Meatball Stuffed Pitas are incredibly easy to make, fun to stuff, and so delicious to eat.
The truth is, I haven’t made many Moroccan dishes, but one of the easiest ways to change up a dinner rut is to add new and different flavors. Making meatballs from ground turkey instead of beef and adding new and different spices does just that!
So, what led me to Morocco you ask? Well, I’ve been a little bit obsessed with ginger. But when cooking with it, always find myself making some type of ginger stir fry. So I really wanted to find a new way to use it, a new cuisine other than Asian. Moroccan cuisine is known for its warm spices, one of which is ginger! And the rest, as they say, is history…or in this case, MEATBALLS!
Oh, and in case I have intrigued you with ginger stir fry, check out these amazing recipes!
PREP AHEAD FOR YOUR MOROCCAN MEATBALLS PITAS
While there are a few delicious components to these beautiful stuffed pitas, it all starts with the turkey meatballs. The spices that give them that warm Moroccan flare are garlic, ginger, turmeric, coriander, and cayenne.
To ensure that all of these spices are evenly distributed into every single meatball, I like to first mix them with the egg to create the wet mixture.
Then, I mix them into the ground turkey with the parsley and bread crumbs.
Next, roll into small 1 inch meatballs. You should get about 26 meatballs, so with 3-4 meatballs per pita, you get 7-8 half pitas stuffed! Perfect for a family of 4-5 people.
Next comes the homemade Hummus! This hummus is so simple and just lets the chickpeas do their job – taste amazing! For this recipe, put the clove of garlic, the olive oil, and water into a food processor until smooth. Then add the drained chickpeas and blend until smooth. That’s it!
The yogurt sauce is equally as easy to make! Just lemon zest, a little lemon juice, parsley, salt, and pepper.
COOK & ASSEMBLE YOUR MOROCCAN MEATBALL PITAS
First, cook them under the broiler for 5-6 minutes until they start to brown on top.
Then move them down to center rack and turn the oven to 375 to bake for 15 minutes. They should be golden brown from the turmeric and other spices when done.
Next, warm up the pitas in the oven and start filling. First fill with the hummus, add 3-4 meatballs, top with the lemon yogurt sauce, garnish with parsley and ENJOY!
Moroccan Meatball Stuffed Pitas
Moroccan Meatball Stuffed Pitas are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce. Easy, Fun, Delicious, and Good for You!
Moroccan Turkey Meatballs
- 1 lb White Meat Ground Turkey, free range, raised without antibiotics
- 3/4 cup breadcrumbs
- 1 Egg
- 2 cloves Garlic
- 3 tsp Ginger, minced
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- 1/2 tsp Ground Cayenne Pepper
- 2 Tbls Parsley, finely chopped
- 1/2 tsp Salt
- 1/2 tsp Fresh Ground Pepper
- 1 tsp Extra Virgin Olive Oil
- 1 can Chickpeas
- 1 Tbls Extra Virgin Olive Oil
- 1 clove Garlic
- 1/4 cup water
Lemon Yogurt Sauce
- 5 oz Plain Greek Yogurt
- 1 Lemon
- 1 tsp Parsley, finely chopped
- 1/4 tsp Salt
- Fresh Ground Pepper, to taste
- 4 Pita Breads, cut in half
- 2 Tbls Parsley, chopped for garnish
Mince 2 cloves garlic.
Peel and mince about 1 inch piece of ginger to get 2 tsp.
Chop 5 tbls parsley...2 tbls for the meatballs, 1 tbls for the lemon yogurt sauce, 2 for garnish.
To a small mixing bowl, add 1 egg, the 2 cloves minced garlic, 2 tsp minced ginger, 1/2 tsp Turmeric, 1 tsp Ground Coriander, 1/2 tsp Cayenne Pepper, 1/2 tsp salt, 1/2 fresh ground pepper. Mix together thoroughly with a fork.
To a large mixing bowl, add the Ground Turkey, the egg and spice mixture, the 2 Tbls chopped parsley, and the 3/4 cup bread crumbs. Using your hands or a large fork, mix to thoroughly combine.
Make small meatballs that are about an inch in diameter. Recipe makes approximately 26 meatballs. At this point, you can store them in the fridge, freeze them or cook them.
Prep-Ahead: Hummus and Yogurt Sauce
To a food processor, add 1 clove garlic, 1 tbls extra virgin olive oil, 1/4 tsp fresh ground pepper, and 1/4 cup water. Blend until smooth. Rinse and drain 1 can of chickpeas. Add them to the food processor and blend until smooth.
Zest the entire lemon, then quarter. To a small bowl, add the yogurt, the lemon zest and the juice from 1 quarter of the lemon. Add 1 tsp chopped parsley. Mix and then add salt and fresh ground pepper to taste.
Cook and Assemble
Preheat oven to 375 degrees F. Drizzle a tsp of olive oil on a large sheet pan and rub it around to coat the bottom.
Turn the oven setting to broil and place the turkey meatballs under the broiler for 5-6 minutes or just until starting to brown.
Then move down to center rack and turn oven setting back to Bake at 375 degrees. Bake for 15 minutes until internal temp reaches 165.
Wrap pitas in aluminum and put in the oven to warm for the last 10 minutes of the meatball cooking time to warm through.
Open the Pita Pocket, add the hummus, then the meatballs, top with yogurt sauce and parsley, and Enjoy!