Greek Meatball Pita Sandwiches
Add Preferred SourceTalk about flavor and comfort food all rolled into one tasty handheld! These Greek Meatball Pita Sandwiches are packed with flavor. I make these with fresh mint from the garden and load the pitas with veggies, but you can dress them up however you like!
Fluffy, soft pita wraps or pockets are the perfect vehicle for these tasty meatballs. With a bit of a golden crunch, the meatballs are soft and tender inside. Each one is like a little flavor bomb!
I love serving these Greek Meatball Pita Sandwiches for lunch or dinner, and it’s a meal the whole family enjoys. You can totally make the meatballs ahead of time, and even make a double batch to freeze them for later.
The secret to these meatballs is using a blend of pork and beef. You can usually find this already blended in your grocery store, or you can ask your butcher to grind you a blend.
Then, load your pita with fresh, crunchy veggies and tzatziki sauce and you’re ready to nosh on a hearty and delicious Greek-inspired feast!
Ingredients
- Ground beef–pork blend – You can often find a premixed combo in grocery stores, but if not, use half lean ground beef and half lean ground pork.
- Dried unseasoned bread crumbs – Plain breadcrumbs or crushed crackers work. Avoid seasoned.
- Egg – A large or extra-large egg works.
- Tzatziki sauce – Use store-bought or make your own with my Tzatziki recipe.
- Garlic cloves – Minced fresh garlic only. Jarred garlic won’t give the same clean, sharp flavor.
- Dehydrated onion flakes – These are my go-tos for meatballs. They add onion flavor without biting into a chunk of onion. You could use a few tablespoons of grated onion instead.
- Fresh mint leaves – Fresh mint adds a lovely bit of flavor and freshness. You can buy it wherever you buy fresh herbs.
- Dried oregano leaves – Fresh spices are best!
- Kosher salt and freshly ground black pepper – Season to taste.
- All-purpose flour – Rolling the meatballs in flour first helps them get a lovely crust.
- Olive oil – A good-quality olive oil adds richness and helps create that smooth, silky texture.
- Medium pita – Soft, pliable pitas or Greek flatbread work best so they don’t crack when folded.
For the Fillings
- Tzatziki
- Crumbled feta
- Tomatoes – Sliced.
- Cucumber – Sliced.
- Lettuce – Shredded.
How To Make Greek Meatball Pita Sandwiches
Scroll down for the full recipe card with exact measurements and printable instructions.
In a large bowl, combine the ground meat, bread crumbs, egg, tzatziki sauce, garlic, onion flakes, mint, oregano, salt, and pepper. Mix well to combine, then let the mixture stand for 10 minutes so the bread crumbs can absorb some of the moisture.
Form the mixture into 1-inch meatballs and roll each one lightly in flour.
Heat oil in a large skillet over medium-high heat. Add the meatballs in a single layer and cook for 2–3 minutes per side to brown them. Reduce the heat to medium and continue cooking until the meatballs reach 165°F on a digital meat thermometer, about 10 minutes.
To assemble the pitas, either cut the top off the pita and open the pocket or lay flatbread out flat. Spread about 2 tablespoons of tzatziki, or to taste, on the bread. Top with 4 meatballs, lettuce, sliced cucumber, red onion, tomato, and a sprinkle of feta.
Serve immediately and enjoy!
Chef Jenn’s Tips
- You can prep the meatballs ahead of time. Cook them, then pop them into the fridge until you’re ready to eat. Then just heat them and assemble your pitas.
- You can use ground pork, ground turkey, or even ground chicken for these meatballs if you can’t find a ground beef-pork blend.
- Make the meatballs any size you like, but watch the cooking time. Smaller meatballs will cook faster; larger meatballs will take more time to cook. Always cook ground meat to 165°F on a digital meat thermometer.
Make It A Meal
Serve these delicious Greek Meatball Pita Sandwiches with a side of Greek salad or roasted vegetables. For a heartier meal, add a side of roasted potatoes or a simple pasta salad. A glass of chilled white wine or a refreshing iced tea pairs perfectly with this meal.
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, simply thaw in the refrigerator overnight and warm them in a skillet or in the oven until heated through.
Greek Meatball Pita Sandwiches
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
- Add the ground meat, bread crumbs, egg, tzatziki sauce, garlic, onion flakes, mint, oregano, salt, and pepper to a large bowl and mix well to combine. Let stand for 10 minutes for the bread crumbs to absorb some of the moisture.
- Form the meatballs into 1-inch balls, then roll them in the flour.
- Heat the oil in a large skillet over medium-high heat. Add the meatballs to the skillet in one layer and cook on each side for 2-3 minutes to brown them, then turn the heat to medium and cook until the meatballs are cooked through to 165°F on a digital meat thermometer. About 10 minutes.
- To assemble your pitas, either cut the top off the pita and open up the pocket or if using flatbread, lay it out flat in front of you.
- Stuff or top the bread with about 2 tablespoons of tzatziki, or to your liking, and add 4 meatballs, lettuce, sliced cucumber and red onion, tomato, and a sprinkle of feta.
- Dig in!
Notes
Chef Jenn’s Tips
- You can prep the meatballs ahead of time. Cook them, then pop them into the fridge until you’re ready to eat. Then just heat them and assemble your pitas.
- You can use ground pork, ground turkey, or even ground chicken for these meatballs if you can’t find a ground beef-pork blend.
- Make the meatballs any size you like, but watch the cooking time. Smaller meatballs will cook faster; larger meatballs will take more time to cook. Always cook ground meat to 165°F on a digital meat thermometer.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
These sound absolutely amazing!! I am going to make a double batch and freeze some. Would I cook them first of just freeze on a cookie sheet and transfer to a Ziplock? I also think I will flatten them as I do for falafel. BTW!! Do you have a good recipe for falafel using canned garbanzo beans?
Thanks again for another great easy recipe for me to share with my neighbors.
I’d cook them then freeze them, and flattening them a bit is a great idea! Sorry, no falafel – yet! ~Jenn