Greek Meatball Stuffed Pitas with Easy Tzatziki Sauce

Name: Greek Meatball Stuffed Pitas with Easy Tzatziki Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: ½ cup grated seedless; 1 cup yogurt; 1 clove garlic; ¼ teaspoon salt; Pinch black pepper; 1 to 2 to 2 teaspoons lemon juice; ½ cup bread crumbs; ⅓ cup milk; ¼ cup parsley; 1 egg; 1 tablespoon oregano; 2 cloves garlic; 1 teaspoon salt; ½ teaspoon black pepper; 1 ½ pounds ground turkey; 4 whole wheat pita bread; 2 tomato; 2 cups spinach

User Reviews

4.9

52 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 Servings
Course
Main Course
Cuisine
Mediterranean

Greek Meatball Stuffed Pitas with Easy Tzatziki Sauce

Iris Warren

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Greek Meatball Stuffed Pitas feature baked turkey meatballs seasoned with oregano, garlic, and parsley, nestled inside whole wheat pita halves with fresh tomatoes and spinach. A homemade tzatziki sauce made from grated cucumber, Greek yogurt, garlic, and lemon juice adds a creamy, tangy element, combining to offer a wholesome, balanced meal with Mediterranean flavors.

Description

The turkey meatballs are prepared by softening bread crumbs in milk, then mixing in parsley, egg, oregano, garlic, salt, and pepper. The mixture is formed into tablespoon-sized balls and baked until cooked through. The tzatziki sauce combines grated, well-drained cucumber with Greek yogurt, minced garlic, salt, pepper, and fresh lemon juice for a refreshing sauce.

The meatballs are served warm in whole wheat pita pockets, layered with sliced tomatoes and fresh spinach or arugula. The creamy tzatziki adds brightness and moisture, complementing the savory meatballs perfectly.

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Ingredients

Servings

TZATZIKI SAUCE:

½ cup grated seedless English cucumber
1 cup yogurt plain, Greek
1 clove garlic finely minced
¼ teaspoon salt
Pinch black pepper
1 to 2 to 2 teaspoons lemon juice fresh

MEATBALLS:

½ cup bread crumbs
⅓ cup milk
¼ cup parsley chopped, fresh
1 egg lightly beaten
1 tablespoon oregano dried
2 cloves garlic finely minced
1 teaspoon salt
½ teaspoon black pepper
1 ½ pounds ground turkey

PITAS + TOPPINGS:

4 whole wheat pita bread
2 tomato sliced, large
2 cups spinach arugula or a combination, fresh

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Instructions

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For the tzatziki, place the grated cucumber in the center of a clean kitchen towel. Roll up the towel and squeeze out the excess water from the cucumber. Place the cucumber in a medium bowl. Add the yogurt, garlic, salt, pepper and lemon juice. Stir to combine. Cover and refrigerate until ready to serve. This can be made several days in advance.
For the meatballs, preheat the oven to 400°F. Line a baking sheet with foil and lightly grease the foil with cooking spray.
In a medium bowl, stir together the bread crumbs and milk and let the mixture sit for a few minutes to let the crumbs soften. Add the parsley, egg, oregano, garlic, salt, and pepper. Stir to combine. Add the turkey and mix until well combined.
Portion the meatballs into tablespoon-sized balls and place ½-inch apart on the prepared baking sheet.
Bake for 15 minutes until the meatballs are no longer pink in the center.
To serve, slice the pita breads in half. Dollop a spoonful of tzatziki sauce on the bottom of each pita. Add a layer of tomatoes and greens. Stuff meatballs inside and serve.

Nutrition Information

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Serving 1 Serving Calories 472kcal (24%) Carbohydrates 49g (16%) Protein 56g (112%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 138mg (46%) Sodium 1221mg (51%) Fiber 7g (28%) Sugar 6g (12%)