Chicken Meatball Pita Bowls with Seasoned Fries and Feta.
Switching up the average weeknight dinner with these Chicken Meatball Pita Bowls with Seasoned Fries and Feta. These fun bowls are the perfect weeknight dinner…simple, healthy, and delicious! Sheet pan Greek-inspired chicken meatballs, served up bowl style with creamy avocado sauce, and addictingly delicious seasoned fries. Truly one of those dinners that everyone at the table will love…unique and most importantly, delicious.
Happy March everyone! It feels so weird that it’s already March. My dad just said the other night that it feels like this winter is flying by. It’s crazy that we’ll soon be entering spring. I have to say, I agree with him, but I’m not complaining. I cannot wait for spring flowers!
Anyway, I really wanted to kick Monday off with a recipe that was healthy, but fun. This isn’t a thirty-minute recipe, so I’m sorry for that. I try so hard to keep things QUICK, but sometimes things need a bit more time to cook, you know? Don’t worry though, the extra effort is worth it in the end.
So the inspiration behind this recipe?
It was the fries! Well, the fries and the pita. I am currently very obsessed with both, but mainly it’s the fries. I discovered a new way of baking them and they are perfect. So, I put them together in a bowl with Greek seasoned meatballs, fresh pita, and multiple sauces. It ended up being such a fun and completely delicious dinner!
To make these bowls, start with the fries.
Oh, these fries. To be honest, these fries really deserve their own recipe. They are DELICIOUS. I discovered this method of cooking oven fries just last week and have decided it’s the best way to make homemade french fries.
And also? The easiest.
All you have to do is slice the potatoes into fries, toss them with oil and a pinch of salt. Then roast them up in the oven until they’re crispy and tender. The key to a crisp oven-baked fry is to be sure not to overcrowd the baking sheet. If you have too many potatoes crowding the pan, the fries will steam instead of getting crispy.
While the fries bake, mix the seasonings. Just some paprika, garlic powder, onion powder, and cayenne. All things you should have in the pantry. As soon as the fries come out of the oven, toss them with the spices. The heat from the fries will “activate” the flavors within the spices and leave you with the most delicious crispy, well seasoned French fry.
These are addicting…you might just think about doubling the recipe.
While that’s happening, make the meatballs.
I seasoned the ground chicken with shallots, garlic, smoked paprika, and plenty of fresh oregano, then rolled them into balls. Typically when I make meatballs I keep the mix very simple and opt out of using any kind of egg or breadcrumb. I know this is a little disputable, but I really don’t find the egg or breadcrumbs to be needed, especially with a chicken meatball.
Once the meatballs are formed, the rest is pretty simple. Throw them on a sheet pan and roast them up alongside the fries. By the time the fries finish up, the meatballs should be close to being finished as well.
And finally, the avocado sauce.
For the creamy avocado sauce, I simply threw avocado, yogurt, jalapeños, and fresh basil into a blender and pureed until smooth. It adds a nice creamy, spicy element to each bowl.
What’s amazing about this recipe is that even though it’s loaded with flavor and texture, it’s actually quite simple. BUT from the looks of the ingredient list, you might think otherwise. Don’t worry, it really is easy. There’s just a lot of dry spices involved. As mentioned, the meatballs roast on a baking sheet, while the fries are cooking as well…and your goddess sauce just needs a blend. By the time the meatballs are done cooking, everything else should be ready and all you’ll need to do is assemble.
Simple, quick, light, healthy, delicious, and pretty much the most perfect weeknight dinner.
If you want to add a little fry sauce, I’d recommend that too. Never enough sauce as we always say around here.
Looking for other weeknight dinner recipes? Here are some favorites:
Lastly, if you make these Chicken Meatball Pita Bowls with Seasoned Fries and Feta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chicken Meatball Pita Bowls with Seasoned Fries and Feta
Plus creamy avocado sauce...the perfect weeknight dinner, simple, healthy, and delicious!
- 1 large avocado, halved
- 1/4 cup plain greek yogurt
- 1/2 cup fresh basil
- 1 jalapeño, seeded, if desired
- juice of 1 lemon
1. Preheat the oven to 425° F.
2. Toss the potatoes, olives oil, and a pinch of salt together on a large baking sheet. Spread the fries in an even layer. Do not overcrowd the pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more.
3. Meanwhile, make the meatballs. Add the chicken, shallot, garlic, oregano, paprika, cumin, and a pinch of salt and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into rounded tablespoon-size balls (will make 14-15 meatballs). Place on a parchment lined baking sheet. The mix will be wet, but it will firm up in the oven. Bake for 15 minutes or until the meatballs are crisp and cooked through.
4. Finish the fries. In a small bowl, combine the paprika, garlic powder, onion powder, and cayenne pepper. Remove the fries from the oven and immediately toss with the seasonings. Season to taste with salt.
5. To make the avocado sauce. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
6. To serve, spread the avocado onto plates. Add the pita, lettuce, feta, fries, and meatballs. Sprinkle with sea salt.
Fry Sauce: mix 1/2 cup avocado oil mayo, 1-2 tablespoons ketchup, 1/2 teaspoon smoked paprika, and a pinch each of cayenne and salt. Add a splash of pickle brine, if desired to thin slightly. It adds a little tang.
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