60 min active60 min total3 servings

Veggie Meatball Pita Pockets with Baby Kale & Tahini Dressing

What You’ll Use: Veggie meatballs, Baby kale, Olive oil, Salt and freshly ground pepper, Pita bread, Sliced bell peppers, and Tahini dressing. Re-heat Instructions: Warm the veggie meatballs in the microwave, 1 to 2 minutes. 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. Lightly toast the pita. To build the pita pockets, lay each piece of pita flat, and top with the dressed kale and bell pepper. Plop the meatballs on top, drizzle with some of the tahini dressing, and serve warm.

Ingredients Included

  • Eggplant
  • Chickpeas
  • Pita bread
  • Tomatoes
  • Parsley
  • Lemons
  • Red bell pepper
  • Veggie meatball mix
  • Cherry tomatoes
  • Little gem lettuces
  • Crumbled feta cheese
  • Sumac (Middle Eastern spice)
  • Baby kale
  • Tahini dressing
  • Cilantro
  • Avocado
  • Cabbage slaw
  • Limes
  • Cooked quinoa
  • Cooked black beans
  • Pepita salsa

You'll Need

  • Olive oil
  • Salt and freshly ground pepper
  • Garlic (optional)
  • Hot sauce (optional)
Allergen Note: Contains milk, tree nuts, wheat.

Step 1

To prep the fattoush, preheat the oven to 425°F. Line 2 sheet pans with parchment or foil.

Step 2

Cut the eggplant into bite-size pieces. Rinse and drain the chickpeas. Pile the eggplant and chickpeas on one of the prepared pans, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the eggplant is tender and the chickpeas are golden, about 30 minutes.

Step 3

Meanwhile, place 3 pieces of pita bread on the other sheet pan. Bake until dried out and crispy, 6 to 8 minutes. Once cool, break the pita into bite-size pieces. Transfer to an airtight container and store at room temperature.

Step 4

Dice the tomatoes. Chop the parsley, including some of the stems (you should have about 1 cup chopped). Mince ½ clove of garlic, if using. In a bowl, combine the tomatoes, parsley, and garlic. Drizzle with the juice of 1½ lemons and 3 tablespoons olive oil, season with salt, and toss to coat. (Reserve the remaining lemon half for serving.) When the eggplant and chickpeas are ready, fold them into the tomato-parsley mixture. Let cool, transfer to an airtight container, and refrigerate.

Step 5

To prep the wraps, seed and slice the bell pepper. Transfer to an airtight container and refrigerate. Roll the veggie mix into 9 meatballs, about the size of a golf ball, and flatten slightly. Add the veggie meatballs to the pan you used for the pita, spacing the meatballs a few inches apart. Transfer the pan to the oven and roast until the meatballs are lightly browned, flipping once during cooking, 20 minutes. Let cool, transfer to an airtight container, and refrigerate.

Step 6

To prep the grain bowls, remove any tops from the cherry tomatoes, and cut them in half. Transfer to an airtight container and refrigerate.
Find more recipes like this in the Good Eggs Make-Ahead Vegetarian Dinner Kit
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