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Veggie Meatball Pita Pockets with Baby Kale & Tahini Dressing

3 servings

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Veggie Meatball Pita Pockets with Baby Kale & Tahini Dressing

Product Details

Active time: 15 mins, Total time: 30 mins. Makes 3 servings.

These ready-to-roll veggie wraps make for a quick lunch. Lightly dressed baby kale and red bell pepper toss in nutrients, while the lemony tahini dressing adds zing.

Contains: tree nuts, wheat, soy, sesame.

What You Get

Veggie meatball mix

Red bell pepper

Pre-washed baby kale

Pita bread

Tahini dressing

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil or parchment and brush with olive oil.

Step 2

Roll the veggie mix into 9 meatballs, about the size of a golf ball, and flatten slightly. Add the veggie meatballs to the prepared pan, spaced a few inches apart. Transfer the pan to the oven and roast until the meatballs are lightly browned, flipping once during cooking, 20 to 25 minutes.

Step 3

Meanwhile, seed and thinly slice the bell pepper. In a bowl, lightly toss a few handfuls of baby kale with a drizzle of olive oil and a pinch each of salt and pepper. Toast 3 of the pitas.

Step 4

To build the pita pockets, lay each piece of pita flat, and top with the dressed kale and bell pepper. Plop the veggie meatballs on top, drizzle with the tahini dressing, and serve warm. Or wrap them and refrigerate for up to 2 days.

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About The Producer

Good Eggs Meal Kits
Oakland, CA
The Good Eggs team is here to bring you simple, delicious, and absurdly fresh eats—now made a little easier with Good Eggs meal kits.Read more