Sheet Pan Mediterranean Turkey Meatballs with Tzatziki, Hummus & Pita – Recipe!

Sheet pan meals are something I probably make once a week because they’re so easy to throw together in a moments notice and meatballs just so happen to cook-up so nicely this way.  As you know, I love a good meatball or two, and I never discriminate between chicken, beef, pork or turkey because I crave them all, especially with the right blend of ingredients.  Turkey is a funny thing, it’s light and flavorful, but you can really dry if out quickly if you don’t know what you’re doing.  So, I’m here to help and lead you to a successful turkey meatball meal, and this one just happens to have two sauces and is served over a warm pita.

Mediterranean food is so full of fun because you can eat it with your hands or with a knife and fork, and have a tasty time of it.  Tzatziki is a yogurt based sauce with diced cucumbers, lemon zest and herbs, and this time around I added mint for a refreshing kick that pairs nicely with the turkey.  The hummus is made with a can of chickpeas and some tahini, an ingredient that should be a staple in your pantry because it can be used in salad dressings, dipping, sauces and marinades.  It gives you a real bang for your buck and it provides the right amount of earthiness and additional creamy texture, especially when whirled together into a sauce, or dip in a food processor.

The layering of the two sauces on top of a warm pita and turkey meatballs makes this dinner complete.  I find it is the perfect casual affair to enjoy outdoors under the stars, or inside, at the counter in the kitchen, where everyone can serve themselves, and dollop the sauces just the way they like them.

Ingredients

Meatballs

1 pound 90% lean turkey

1 cup panko breadcrumbs

1 egg

1/2 cup white onion, diced

1 tablespoons chopped fresh mint

2 teaspoons salt

1/2 teaspoon black pepper

6 full size pita breads, for serving

Tzatziki

1 cup plain Greek yogurt, any variety

1/2 cucumber, peeled, seeded and diced

1 teaspoon lemon zest

1 teaspoon chopped fresh mint + more for garnish

pinch of salt

Hummus

14 ounce can drained chickpeas

1/2 cup tahini

juice of 1/2 lemon

1/2 clove garlic

1/3 cup warm water

pinch of salt & pepper

(Serves 6)

To Prepare:

1. Preheat oven to 400 degrees.  In a large bowl, combine all meatball ingredients.  Using your hands, gently form into golf ball sized meatballs and place on an oiled rack inside a sheet pan.  Repeat until all meatballs are formed.
2. Bake in the oven for 25 minutes, or until deep golden brown.
3. While meatballs are cooking, make sauce.  For tzatziki – add all ingredients to a small bowl and stir.  Place in refrigerator until ready to serve.
4. For hummus – add chickpeas, tahini, lemon juice and garlic in a food processor and run for 1 minute.  Add warm water, salt and pepper, run again for 1-2 minutes, or until light and creamy (add more water, if necessary).  Spoon into a serving bowl.
5. Warm pita bread either in the oven or on the stove top.  Remove meatballs from the oven and place in a bowl.  Layer each pita with a couple of meatballs, a dollop of tzatziki, and hummus and top with mint leaves, if desired.  Enjoy!