Mediterranean Chicken Meatball Pitas

One thing I have found as a diabetic, is that I have to watch out for "hidden" carbohydrates.  Many times meat has no carbohydrates, but processed lunch meats, sausages, meat loafs and meatballs frequently have carbs from sugar, fillers or binders. Be sure to check the labels on your foods just to be sure.

Now if there is one thing I love - it is a good meatball.  They are so versatile and easy to make.  Personally, I bake my meatballs, which makes them super easy to do.   You can make up a big batch of meatballs and freeze them for later use in soups, sandwiches, pastas, etc!  You can use almost any meat to make a meatball, Beef, veal, pork, chicken, even fish.  The meatballs in the sandwich below, are also wonderful in soups, salads and several other dishes.  So yummy!

Mediterranean Chicken Meatball Pita

1 jar Marinara Sauce

2 16 oz jars Roasted Red Peppers, drained

2 Chipotle peppers in Adobo Sauce, seeds removed

1 Tbsp Adobo Sauce.

1 tsp dried oregano

½ cup diced red onion

4 tsp crushed garlic, divided

½ cup slivered almonds

1/3 cup olive oil

1 lb ground chicken, preferably white meat only

1 tsp greek seasoning

¼ cup chopped fresh mint

½ cup feta cheese crumbles

1 lemon

6 (whole) Low Carb pita pockets**

12 slices provolone cheese.

3 cups baby spinach leaves

Preheat oven to 400 degrees F.

For the Sauce: In a blender or food processor, combine the fire roasted marinara sauce with ½ of one jar of the roasted red peppers.  Blend until smooth. Divide in half and set aside.

For the Pesto: In a food processor, combine one full jar of the roasted red peppers, the chipotle peppers, Adobo Sauce, oregano, ¼ cup of the diced red onion, 2 tsp of the crushed garlic and the slivered almonds.  Pulse to combine.  Turn food processor on, and while processor is running slowly stream in 1/3 cup olive oil.  Cover and refrigerate until ready to use.

To make the meatballs:  Chop remaining roasted red peppers. Pat dry with a paper towel.  Zest and juice lemon.  Combine ground chicken with greek seasoning, fresh mint, feta cheese, lemon zest, 1tbsp lemon juice and the chopped roasted red peppers.  Divide meat mixture into 18 portions, and roll each into a meatball.  Place the meatballs on a rimmed baking sheet.  Bake at 400 degrees for 20-30 minutes, or until meatballs are cooked all the way through and nicely browned on the outside.

Remove meatballs from oven and place in a large sauce pan with ½ of the roasted red pepper sauce. Heat just until sauce is warmed.  Heat remaining sauce separately.

Spread bottom side of the pita pocket with the Roasted Red pepper pesto.  Place ½ cup spinach leaves on top of the pesto.  Spoon Three meatballs with sauce onto the spinach.  Top With 2 slices of provolone cheese. Return to oven for 2 minutes to melt the cheese.  Serve with remaining sauce for dipping.

*note – you can also add raw thinly sliced onion, zucchini, cucumber and any other of your favorite vegetables to this pita!

**For the Pita Pockets I used the St. Josephs Brand - only 8 grams of Carbohydrate and 4 grams of fiber!  Dependng on which brand you use, carbohydrate count and nutritional info could change.

The Sauce, Pesto and the meatballs for this recipe all freeze wonderfully, so you can prepare all of them a head of time and just throw them together in a pita.  You can also throw the same ingredients on a Hot Dog bun, in a tortilla or low carb wrap, or even make a soup out of them.  To make the soup. Chop the spinach, place 1/2 roasted red pepper sauce, meatballs and any veggies you desire in a large sauce pan.  Pour in 32 oz of Chicken or Vegetable stock. Cook and stir until veggies are done, Stir in spinach just until wilted.  Serve.  Very filling and even more low carb than the Pita. 

These Pita Pockets are nice and low carb.  The only real carbs come from the Sauce, the Pesto,  and the Pita. For two Pita Pockets (one full pita bread) I have estimated approximately 25-30 grams of carbohydrate, and more than 8 grams of fiber.  These are lovely and filling!