Harissa Chicken Meatballs

Preparation:

Weeknight dinner in 30 minutes that delivers on the flavor front, too? Yes. These easy harissa chicken meatballs, made with ONOIN Garlic & Herb, belong in your next pita — juicy, spiced, and piled onto warm pita with a cool, garlicky cucumber yogurt sauce.

1. Preheat oven to 425°F. Combine ground chicken, panko, ONOIN Garlic & Herb, NY Shuk harissa, parsley, shawarma spice, salt, and pepper in a bowl.
2. On a lined baking sheet, scoop the chicken mixture into golf ball-sized balls. Drizzle with olive oil and bake for 20 minutes, or until cooked through.
3. While the meatballs bake, combine yogurt, cucumber, lemon juice, garlic, olive oil, salt, and pepper in a small bowl and set aside.
4. When the chicken is cooked, remove from the oven. Slice your pitas open and slather the inside with the yogurt mixture.
5. Add the meatballs and top with parsley, sliced green olives, and cucumber. Serve warm.

Pro Tips:

• Make it a bowl: Skip the pita and serve the meatballs and sauce over rice or greens instead.
• Meal prep friendly: Bake a double batch of meatballs and freeze for an easy dinner later in the week.
• Turn up the heat: Add extra harissa to the meatball mixture or drizzle on top for more spice.