Serious Eats: Recipes
Make-Ahead Chicken-Feta Meatballs With Chive Yogurt and Carrots
There are myriad ways to enjoy these; I went through every combination of hot and cold, reheating the sauce, the meatballs, both, or neither. All are good! When you bake the meatballs, some cheese will ooze out (this is okay—delicious, actually!). To re-achieve the gooey effect, however, I would recommend reheating them in the microwave before eating, even inside the pita as a whole sandwich. To add more crunch, shredded cabbage would work nicely as a base in the pita, or even as a bed of greens to make this a salad.
With entertaining season around the corner, consider making mini versions of these as hors d'oeuvres with the yogurt sauce (minus the carrots) for dipping. Just remember to adjust the baking time!
About the Author: Suzanne Lehrer is a writer and recipe developer in New York. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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