Chimichurri Meatball Pitas
These chimichurri meatball pitas are loaded with spiced beef meatballs, chimichurri sauce, and Greek yogurt, all tucked into soft pitas with rice, red beans, and fresh arugula.
Ingredients
Meatballs
- 1 lbs ground beef
- 1 teaspoon cumin
- ½ teaspoon chili pepper
- 1 ½ tsp smoked paprika
- ¼ teaspoon nutmeg
- 2 tablespoon BBQ sauce
- 2 tablespoon breadcrumbs
- ½ cup green onion
- Salt to taste
Chimichurri sauce
- 2 cups fresh parsley
- 2 shallots
- 2 garlic cloves
- 1 green chili pepper
- Juice of half lime
- 2 tablespoon olive oil
- ½ teaspoon chili flakes
Extras
- ½ cup basmati rice
- 1 can red beans
- 1 cup arugula
- ½ cup Greek yogurt
- 1 red onion
- 4 pita bread
Instructions
- Put the minced meat in a bowl with all the spices, green onions, BBQ sauce, and salt to taste. Knead well using your hands.
- Set aside in the refrigerator for 10 - 15 minutes.
- Preheat oven to 375F. Form 16 - 18 golf ball shapes from the minced meat. Line a large tray with baking paper and arrange the small meatballs. Bake until golden and cooked through (about 25 - 30 minutes).
- Mix parsley, garlic, olive oil, juice of half a lime, and salt to taste in a blender. Blend for 60 seconds. Do not blend too much; leave small pieces of parsley.
- Bring 3 cups of water to a boil in a small pot. After the water boils, add the rice. Boil until done. Then mix the rice with the red beans, salt, and olive oil to taste.
- Assemble the pitas:First, add cooked rice with red beans on top of pitas. Then, add the chimichurri sauce, arugula and the beef meatballs. Slice the red onion and add a few slices to each pita.Finally, drizzle with Greek yogurt and additional chimichurri sauce as desired.