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Chicken Meatball Pita Bowls with Seasoned Fries and Feta
20 minutes
25 minutes
4
Steps
- 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.
Notes
- 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.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
