Kimia Shoghi’s Middle Eastern Meatball Wrap

Kimia Shoghi’s Middle Eastern Meatball Wrap
“This Middle Eastern Meatball recipe is inspired by my childhood weeknight meals. It is wholesome, aromatic and a crowd pleaser!” By @kito.green

  • 4 People

    Servings

  • 25 Mins

    Prep Time

  • 15 Mins

    Cooking Time

  • 40 Mins

    Ready In

  • 1 lb. (450 g) ground chicken
  • 1 zucchini, grated
  • 1 cup (250 mL) bread crumbs, divided
  • 1 Tbsp. (15 mL) Knorr ® Za’atar Seasoning Blend
  • 2 cloves garlic, minced
  • 1 tsp. (5 mL) ground cumin
  • 1 tsp. (5 mL) ground coriander
  • 1 1/2 Tbsp. (30 mL) extra virgin olive oil
  • 1 lemon
  • 4 pita breads or wraps
  • 2 Tbsp. (30 mL) Hellmann’s® Organic™ Spicy Chipotle Mayonnaise
  • 1/3 cup (75 mL) chopped mint leaves
  • 3 Tbsp. (30 mL) pomegranate molasses

Made With

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  1. Preheat the oven to 450°F (230° C). Line rimmed baking sheet with parchment paper or greased foil.

  2. Combine chicken, grated zucchini, 1/2 cup (125 mL) bread crumbs, Knorr® Harissa Seasoning Blend, garlic, cumin and coriander in medium bowl. Coat hands with olive oil and roll 1 Tbsp. (15 mL) mixture into balls, then roll into remaining bread crumbs.

  3. Arrange on prepared baking sheet. Arrange lemon slices around meatballs. Bake 15 minutes or until golden brown and thoroughly cooked.

  4. Spread 1/2 Tbsp. (7 mL) Hellmann’s® Organic™ Spicy Chipotle Mayonnaise onto each pita. Add meatballs and mint leaves and lettuce and tomatoes, if desired, then drizzle with pomegranate molasses.
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