Greek Meatball Pita Sandwiches

Greek Meatball Pita Sandwich on a black slate plate.

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Who doesn’t love meatballs? These traditional Greek meatballs get stuffed into a pita with crisp veggies and tangy tzatziki for a meal everyone will want seconds of!

Prep Time10

Cook Time15

Total Time25

Course: main dish

Cuisine: Greek, Mediterranean

Keyword: Greek meatball sandwich, meatball pita, meatball sandwich

Servings:

Calories: 408kcal

Author: Chef Jenn

Ingredients

1 pound ground beef-pork blend
¼ cup dried unseasoned bread crumbs
1 egg lightly beaten
2 tablespoons tzatziki sauce
2 cloves garlic minced
1 tablespoon dried onion flakes
2 tablespoons fresh mint leaves finely chopped
2 teaspoons dried oregano leaves
½ teaspoon salt
generous grinding black pepper
3 tablespoons all-purpose flour
olive oil for frying
6 medium pita or Greek flatbread

for the fillings

tzatziki
feta crumbled
tomatoes sliced
cucumber sliced
lettuce shredded

Instructions

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.
Shape the mixture into 1-inch meatballs, then roll them in flour.
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.
Assemble the pitas by either cutting the top off the pita to create a pocket or, if using flatbread, laying it flat.
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.
Enjoy!

Notes

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, ground pork, turkey, or chicken can be substituted.
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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