Greek Meatball Pitas
Description
These Greek Meatball Pitas offer a quick, flavorful meal that balances savory spices with cool, creamy freshness. The lean ground lamb is seasoned with oregano and garlic, then baked until tender and aromatic. They are nestled into soft pita halves alongside crisp salad greens and juicy plum tomato slices. The star of the dish is the homemade tzatziki-style dressing, blending low-fat yogurt with diced cucumber, dill, and a touch of sugar for a bright, tangy finish. This handheld dish is perfect for a light dinner or a satisfying lunch. It comes together in under an hour, making it an ideal choice for busy weeknights when you crave authentic Mediterranean flavors without the fuss. Serve immediately for the best texture.Ingredients
Directions
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Preheat oven to 450 degrees F (232C).
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In a bowl, combine the ground lamb, 2 tablespoons chopped onion, salt, oregano, minced garlic, and black pepper.
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Mix gently until just combined, then shape the mixture into 16 small 1-inch meatballs.
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Place meatballs on a broiler pan or baking sheet lined with parchment paper.
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Bake for 12 minutes, or until the meatballs are cooked through and lightly browned.
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While meatballs bake, combine the yogurt, diced cucumber, 2 teaspoons chopped onion, dried dill, and sugar in a small bowl to make the dressing.
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Warm the pita halves slightly if desired, then arrange 4 meatballs, 1/2 cup salad greens, and 2 tomato slices in each pita half.
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Drizzle each pita half with approximately 1/4 cup of the yogurt cucumber dressing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 238.4kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.7g29%
- Cholesterol 58.3mg20%
- Sodium 3810.0mg159%
- Total Carbohydrate 11.6g4%
- Dietary Fiber 4.1g17%
- Sugars 5.0g
- Protein 19.7g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, let the yogurt dressing sit for 10-15 minutes before serving to allow the cucumber and dill flavors to meld.
If you prefer a warmer sandwich, you can toast the pita halves in the oven for the last 2 minutes of cooking.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. The yogurt dressing should be stored separately to prevent the pita from becoming soggy.
You can substitute ground turkey or chicken for the lamb for a milder flavor profile.
Fresh dill can be used instead of dried; use 1 tablespoon of fresh chopped dill in place of the 1 teaspoon of dried dill.
