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!
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.
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.
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.