Greek Meatball Pita Sandwiches

Flavor and comfort come together perfectly in these Greek Meatball Pita Sandwiches. Packed with herbs and spices, these handheld sandwiches are bursting with taste. Fresh mint from the garden adds a refreshing touch, and you can pile the pitas high with your favorite veggies!

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Soft, fluffy pita bread is the ideal vessel for these flavorful meatballs. Crisp on the outside with a tender, juicy interior, each meatball is a little burst of Greek-inspired flavor. These sandwiches are great for lunch or dinner, and they’re a hit with the whole family. The meatballs can be made in advance, and you can even double the recipe to freeze some for later use.

The secret to these meatballs lies in the mix of pork and beef. You can often find this blend at the store, or ask your butcher to prepare it for you.

Once your meatballs are ready, stuff your pita with fresh, crunchy vegetables and a generous dollop of tzatziki sauce, and enjoy a hearty, delicious Greek meal!

Ingredients:

• Ground beef-pork blend – I like a beef-pork blend because it stays juicy, but you can use all beef if you prefer.
• Dried unseasoned bread crumbs – Use unseasoned breadcrumbs so you can control the seasoning.
• Egg – Lightly beat it before adding so it mixes evenly.
• Tzatziki sauce – Use a thick tzatziki so the meatball mixture doesn’t become too wet.
• Garlic cloves – Fresh garlic only; skip jarlic for the best flavor.
• Dried onion flakes – If using onion powder instead, use about one-third as much.
• Fresh mint leaves – Fresh mint is worth using here; dried mint changes the flavor of the meatballs.
• Dried oregano leaves – Rub them between your fingers before adding to release more flavor.
• Salt – I cook with kosher salt.
• Generous grinding black pepper – Freshly cracked black pepper has the best flavor.
• All-purpose flour – Lightly coat the meatballs; too much flour can keep them from browning well.
• Olive oil – I use olive oil, but avocado oil is a great substitute for frying.
• Medium pita – Greek flatbread is a great substitute if you prefer a softer wrap.

For the fillings:

• Tzatziki – Keep it chilled until serving for the best texture.
• Crumbled feta – Buy a block and crumble it yourself for the freshest flavor.
• Tomatoes – Use ripe, firm tomatoes so they don’t make the sandwiches soggy.
• Cucumber – English cucumber is my preference because there’s no need to peel or remove seeds.
• Lettuce – Romaine holds up better than iceberg if you’re assembling the sandwiches ahead of time.

How To Make Greek Meatball Pita Sandwiches

Scroll down for the full recipe card with exact measurements and printable instructions.

Combine the ground meat, bread crumbs, egg, tzatziki sauce, garlic, onion flakes, mint, oregano, salt, and pepper in a large mixing bowl. Mix until everything is evenly incorporated, then let the mixture rest for 10 minutes. This gives the bread crumbs time to absorb moisture, making the meatballs easier to shape and helping them stay tender.

Roll the mixture into 1-inch meatballs, then lightly coat each one in flour. A small cookie scoop is a handy tool for portioning meatballs so they cook evenly.

Heat the olive oil in a large skillet over medium-high heat. Arrange the meatballs in a single layer, leaving a little space between them. Cook for 2 to 3 minutes per side, turning occasionally until they’re evenly browned.

Reduce the heat to medium and continue cooking until the meatballs reach an internal temperature of 165°F when checked with an instant-read thermometer. This should take about 10 minutes, depending on their size.

Prepare the pitas by cutting off the top to create a pocket, or leave the flatbread whole if you’re using it as a wrap.

Spread about 2 tablespoons of tzatziki sauce inside each pita or over the flatbread. Add 4 meatballs, then layer with shredded lettuce, sliced cucumber, tomatoes, red onion, and a sprinkle of feta cheese.

Serve immediately and enjoy!

Chef Jenn’s Tips

• You can prepare the meatballs ahead of time. Cook them, refrigerate, and reheat when ready to assemble the sandwiches.
• If you can’t find a beef-pork blend, use ground beef, ground pork, turkey, or chicken instead.
• Adjust the size of the meatballs to your preference, but be mindful of the cooking time. Smaller meatballs will cook quicker, while larger ones will take longer. Ensure all ground meat is cooked to an internal temperature of 165°F.

Make It A Meal

Pair these Greek Meatball Pita Sandwiches with a side of Greek salad or roasted vegetables. For a more filling meal, serve with roasted potatoes or a simple pasta salad. A glass of chilled white wine or iced tea complements this dish beautifully.

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked meatballs for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet or oven until thoroughly heated.