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
• Dried unseasoned bread crumbs
• Egg – Lightly beaten
• Tzatziki sauce
• Garlic cloves – Minced.
• Dried onion flakes
• Fresh mint leaves
• Dried oregano leaves
• Salt
• Generous grinding black pepper
• All-purpose flour
• Olive oil – For frying.
• Medium pita – Or Greek flatbread.

For the fillings:

• Tzatziki
• Crumbled feta
• Tomatoes – Sliced.
• Cucumber – Sliced.
• Lettuce – Shredded.

How To Make Greek Meatball Pita Sandwiches

1. Combine the ground meat, bread crumbs, egg, tzatziki sauce, garlic, onion flakes, mint, oregano, salt, and pepper in a large bowl. Mix thoroughly, then let the mixture sit for 10 minutes to allow the bread crumbs to absorb some of the moisture.
2. Shape the mixture into 1-inch meatballs, then roll them in flour.
3. Heat olive oil in a large skillet over medium-high heat. Place the meatballs in a single layer in the skillet and cook for 2-3 minutes on each side until browned. Reduce heat to medium and cook until the meatballs reach an internal temperature of 165°F, about 10 minutes.
4. Assemble the pitas by either cutting the top off the pita to create a pocket or, if using flatbread, laying it flat.
5. Spread about 2 tablespoons of tzatziki sauce inside the pita or on the flatbread. Add 4 meatballs, along with shredded lettuce, sliced cucumber, tomatoes, red onion, and a sprinkle of feta cheese.
6. Enjoy!

Step-By-Step Process

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.

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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.