These Greek Meatball Pitas are a delightful fusion of Mediterranean flavors wrapped in warm, pillowy pita bread. Juicy, herb-infused meatballs nestled alongside crisp vegetables and tangy tzatziki create a perfect harmony of textures and tastes that will transport you straight to the sunny shores of Greece.
Perfect for busy weeknights or casual weekend gatherings, this recipe strikes the ideal balance between authentic flavor and everyday convenience. The combination of aromatic spices, fresh herbs, and cooling yogurt sauce makes these pitas irresistible to both adults and children alike.
Why You’ll Love This
- Quick and easy to prepare – ready in just 45 minutes from start to finish
- Customizable for each family member with a build-your-own assembly approach
- Perfect balance of protein, vegetables, and carbs in one handheld meal
- Leftovers make excellent lunches the next day
- Budget-friendly ingredients that are readily available in most grocery stores
Ingredients
- 6 pita bread
- 1 lb ground beef (medium or lean)
- ½ lb ground pork (or ground beef)
- 1 red onion (medium)
- ½ cup panko breadcrumbs
- ½ cup feta cheese (crumbled)
- 6 cloves garlic (minced)
- 1 egg
- 1 tablespoon fresh parsley (minced)
- 1 tablespoon fresh mint (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried dill
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 cups Greek yogurt (plain, 2% for thicker sauce or 0% for thinner sauce)
- 1 cucumber (English cucumber)
- 1 teaspoon salt
- 1 clove garlic (finely minced or shredded)
- ½ lemon (juiced)
- 1 teaspoon dill (fresh or ½ teaspoon dried)
- 1 teaspoon salt
- 2 cups lettuce (shredded)
- 1 tomato (thinly sliced)
- ½ red onion (thinly sliced)
- ½ cup feta cheese (crumbled)
- Oil (for cooking)
Instructions
- Line a sheet pan with parchment paper or foil and lightly spray with cooking spray. Preheat the oven to 400°F. Use a box grater or knife to finely shred or chop the onion. Combine the onion with all the meatball ingredients in a large bowl and mix until evenly combined. Use a scoop or tablespoon to portion out approximately 32 meatballs. Roll the meatballs and place them on the prepared sheet pan. Bake for 15-20 minutes, shaking the pan halfway through cooking to flip the meatballs. Prepare tzatziki and toppings while they cook.
- If using store-bought tzatziki, skip this step. Shred the cucumber with a box grater, leaving the peel and seeds intact for best flavor and color. Place the shredded cucumber in a fine mesh strainer over a bowl, sprinkle with 1 teaspoon of salt, and let sit for 5 minutes. Squeeze the cucumber to remove remaining water and discard the liquid. In a large bowl, combine the Greek yogurt, garlic, lemon juice, dill, drained cucumber, and 1 teaspoon salt. Refrigerate until ready to serve.
- Warm the pita bread and spread tzatziki sauce on one side. Add shredded lettuce, sliced tomato, red onion, crumbled feta, and 5-6 cooked meatballs. Roll up the pita tightly and wrap it in foil or parchment paper for easier handling.
Tips & Variations
- For a lighter version, use ground turkey or chicken instead of lamb or beef.
- Make the meatballs ahead of time and refrigerate for up to 24 hours before cooking.
- Add a pinch of cinnamon to the meatball mixture for an authentic Greek flavor profile.
- For a gluten-free option, use gluten-free breadcrumbs and serve in lettuce cups instead of pita.
- Grill the meatballs on skewers for a kebab-style variation perfect for summer cookouts.
- Spice lovers can add a dash of cayenne pepper to the meatball mixture or serve with hot sauce.
Serving Suggestions
These Greek Meatball Pitas pair beautifully with a simple Greek salad or a side of lemon-roasted potatoes. For a complete Mediterranean feast, serve alongside hummus and warm olives as appetizers.
A chilled glass of crisp white wine or a light beer complements the flavors perfectly for adults, while children might enjoy a refreshing cucumber-mint lemonade on the side.
Notes
- Meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- To test if meatballs are done, insert an instant-read thermometer into the center – it should read 160°F for beef or lamb, 165°F for poultry.
- For best results, don’t overwork the meat mixture as this can make the meatballs tough.
FAQs
Can I make these meatballs in advance?
Yes! You can prepare the meatballs up to a day ahead and refrigerate them uncooked, or cook them and reheat when ready to serve.
What can I substitute for tzatziki?
Plain Greek yogurt mixed with a little olive oil, lemon juice, and herbs makes a quick alternative. Hummus also works well as a spread.
How can I make this recipe dairy-free?
Omit the feta cheese and use a dairy-free yogurt alternative for the tzatziki sauce.
Can I freeze the cooked meatballs?
Absolutely! Cooked meatballs freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat gently before assembling the pitas.
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