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To fill warm pitas, we’re baking homemade meatballs (simply made with ground beef, panko, and a blend of smoky spices) alongside rounds of sweet red onion—all brought together by cooling tzatziki. For refreshing contrast, we’re serving them with a siAde of hearty kale marinated in a creamy dressing.

Ethan Mick

with Tzatziki & Marinated Kale

Oven-Baked Meatball Pitas

Ground Beef

Pocketless Pitas

Kale

Red Onion

Panko Breadcrumbs

Tzatziki (Cucumber-Yogurt Sauce)

Apple Cider Vinegar

Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)

Labneh Cheese Or Creme Fraiche

Ingredients

Preheat the oven to 450°F. Line a sheet pan with foil. Peel the **onion** and slice crosswise into 1/2-inch rounds, keeping the layers intact. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Evenly arrange on one side of the sheet pan.

Prepare the onion:

In a large bowl, combine the **beef**, **breadcrumbs**, and **spice blend**; season with salt and pepper. Gently mix to combine. Form the mixture into six equal-sized meatballs. Arrange in an even layer on the other side of the sheet pan of **onion rounds**. Flatten each meatball to about a 1/2-inch thickness. Bake 15 to 17 minutes, or until the onion is tender and the meatballs are browned and cooked through. Remove from the oven.

Bake the meatballs & onion:

While the meatballs and onion bake, wash and dry the **kale**. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the **labneh or crème fraîche**, **vinegar**, and **1 tablespoon of water** until smooth; season with salt and pepper. Add a drizzle of olive oil if desired. Add the **sliced kale** to the bowl; stir to thoroughly coat. Set the kale aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Marinate the kale:

While the kale marinates, stack the **pitas** on a large piece of foil; tightly wrap to seal. Place directly onto an oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Fill the **warmed pitas** with the **tzatziki** and **baked meatballs and onion** (separating the onion layers before adding). Serve the **finished pitas** with the **marinated kale**. Enjoy!