Chicken Meatball Pita Bowls with Seasoned Fries and Feta

SEASONED FRIES

• 4 russet potatoes, cut into ¼-inch-thick matchsticks
• 2 tablespoons extra virgin olive oil
• 1 teaspoon paprika or smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper

flaky sea salt

MEATBALLS

• 1 pound ground chicken
• 1 small shallot, finely chopped or grated
• 1 clove garlic, minced or grated
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin

kosher salt and black pepper

• 4 fresh pitas or naan, warmed

lettuce, herbs, and feta, for serving

AVOCADO SAUCE

• 1 large avocado, halved
• 1/4 cup plain greek yogurt
• 1/2 cup fresh basil
• 1 jalapeño, seeded, if desired

juice of 1 lemon

1. 1. Preheat the oven to 425° F.
2. 2. Toss the potatoes, olives oil, and a pinch of salt together on a large baking sheet. Spread the fries in an even layer. Do not overcrowd the pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more.
3. 3. Meanwhile, make the meatballs. Add the chicken, shallot, garlic, oregano, paprika, cumin, and a pinch of salt and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into rounded tablespoon-size balls (will make 14-15 meatballs). Place on a parchment lined baking sheet. The mix will be wet, but it will firm up in the oven. Bake for 15 minutes or until the meatballs are crisp and cooked through.
4. 4. Finish the fries. In a small bowl, combine the paprika, garlic powder, onion powder, and cayenne pepper. Remove the fries from the oven and immediately toss with the seasonings. Season to taste with salt.
5. 5. To make the avocado sauce. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
6. 6. To serve, spread the avocado onto plates. Add the pita, lettuce, feta, fries, and meatballs. Sprinkle with sea salt.

Fry Sauce: mix 1/2 cup avocado oil mayo, 1-2 tablespoons ketchup, 1/2 teaspoon smoked paprika, and a pinch each of cayenne and salt. Add a splash of pickle brine, if desired to thin slightly. It adds a little tang.