Spiced Meatball Pitas with Crispy Carrot Slaw
- In a bowl, combine ground lamb or beef, smoked paprika, coriander and ½ tsp salt. Roll into 1-inch balls (about 35) and arrange on nonstick-foil–lined rimmed baking sheet. Broil until cooked through, 6 to 8 minutes.
- Combine Greek yogurt and harissa in a small bowl; set aside.
- Coarsely grate carrots and ginger. Heat oil in large skillet on medium-high and fry carrots and ginger, in batches, until crisp, 3 to 5 minutes; transfer to paper towels to drain, then toss with cilantro.
- Stuff pitas with meatballs and carrot slaw and drizzle with Greek yogurt mixture.