Greek Meatball Pitas with Tzatziki Sauce
A quick and tasty meal the whole family will love. Vegetables add color and nutrition to the meatballs. Make a double or even triple recipe of the meatballs to freeze for quick meals later.
Ingredients
Meatballs
- 1/2 cup panko bread crumbs
- 1/4 cup milk
- 1 egg lightly beaten
- 1½ tsp dried oregano
- 1 tsp minced garlic minced
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp red onion finely chopped
- 2 tbsp chopped fresh parsley
- 1 med carrot, grated
- 1/2 cup zucchini, grated
- 1 lb ground pork
Tzatziki Sauce
- 3/4 cup greek yogurt plain
- 1/3 cup seedless English cucumber, grated
- 1/2 tsp minced garlic
- 1 tsp lemon juice
- pinch black pepper
- 1/4 tsp salt
Pita
- 4 whole pita breads or pita flatbread
- 1 sliced tomatoes
- 1/2 cup English cucumber diced
- 1/2 cup Feta Cheese crumbled
Instructions
Meatballs
- Preheat oven to 400°F. Line baking sheet with foil and spray with cooking spray.
- Stir together bread crumbs and milk in a medium bowl. Allow mixture to sit for a few minutes.
- Add oregano, garlic, salt ,pepper, onions, and parsley to bread crumbs. Mix well.
- Place grated zucchini and carrots in cheesecloth or heavy paper towel and squeeze out excess moisture.
- Add zucchini, carrots, and ground pork to bread crumb mixture. Gently mix with hands until combined.
- Lightly oil hands and form mixture into meatballs or use a large cookie scoop. They should be heaping tablespoon size.
- Bake meatballs for 13 to 16 minutes until they reach an internal temperature of 160°F
Tzatziki Sauce
- Place grated cucumber in cheesecloth or heavy paper towel and squeeze out excess moisture.
- Add the yogurt, garlic, lemon juice, salt, and pepper. Stir well.
Pitas
- Assemble by layering tzatziki, meatballs, cucumbers, and tomatoes into pita. Top with feta cheese if desired.