Chicken Meatball Wraps with Pickle Sauce | TASTE

Make the meatballs: Position a rack in the center of the oven and heat it to 400°F. Combine all the ingredients in a large bowl and mix until very well combined. Form the mixture into 1½-inch balls and place them onto an oiled rimmed sheet pan. The mixture will be loose, but do your best and the balls should hold their shape as they bake. You should have about 25 meatballs. Bake for 15 to 20 minutes or until light golden brown and a thermometer inserted into the center of the largest meatball registers at least 165°F. While the meatballs are baking, make the sauce: Combine all the sauce ingredients in a medium bowl and mix until well combined. Refrigerate until ready to use, up to 3 days. When the meatballs are done baking, remove the pan from the oven and brush the tops with a light coating of olive oil. Position a rack in the upper third of the oven and turn on the broiler. Return the meatballs to the oven and cook for another 2 to 4 minutes or until deep golden brown and lightly crisped. Check on them every 30 seconds or so to ensure they don’t burn. To assemble the wraps: Place the flatbreads in the still-hot oven until warmed through. Then top them with a dollop of the sauce, a few meatballs, and slices of red onion. Serve immediately. Store leftover meatballs and sauce in separates airtight containers and refrigerate for up to 3 days. To reheat meatballs, cut them into quarters and fry them in a hot skillet until golden brown and lightly crisped on all sides.