A twist on Greek cuisine, these Greek meatball pitas are fast, flavorful and succulent! The unproblematic, homemade tzatziki sauce makes the pitas incredible.

These Greek meatball stuffed pitas are insanely delicious.

A little bit different than the other Greek recipes I take posted here, it was loftier time pita staff of life was stuffed with tender, tasty meatballs.

A meatball and veggie stuffed Greek pita next to a large serving of lettuce on a white plate.

I love the flavors of Greek food, and in about cases, I love how easy the recipes are to set.

Yous can use storebought or homemade pita bread. Either way, y'all're going to stuff it to the max with tender, flavorful Greek meatballs, elementary tzatziki sauce (mayhap my favorite sauce in the history of e'er), and a layer of fresh tomatoes and greens.

Since the tzatziki can exist made alee of time and the tiny meatballs don't accept very long to melt, you lot tin can have these Greek meatball pitas on the tabular array fast and without a lot of stress.

This really is ane of my favorite meals (and I'm and then happy yous guy are loving this recipe, besides!).

At that place'southward a whole lot to love here! So terminate reading and go cooking!

A meatball and veggie stuffed Greek pita next to a pile of lettuce.

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Greek Meatball Stuffed Pitas with Easy Tzatziki Sauce

Yield: 4 Servings

Prep Fourth dimension: 15 mins

Cook Time: 15 mins

Total Fourth dimension: 30 mins

TZATZIKI SAUCE:

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

MEATBALLS:

  • ½ cup breadstuff crumbs
  • ⅓ cup milk
  • ¼ loving cup chopped fresh parsley
  • 1 egg, lightly browbeaten
  • ane tablespoon dried oregano
  • ii cloves garlic, finely minced
  • 1 teaspoon common salt
  • ½ teaspoon blackness pepper
  • 1 ½ pounds ground turkey

PITAS + TOPPINGS:

  • iv whole wheat pita breads
  • two big tomatoes, sliced
  • 2 cups fresh spinach, arugula or a combination

  • For the tzatziki, place the grated cucumber in the center of a clean kitchen towel. Gyre 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 fix to serve. This can be fabricated several days in advance.

  • For the meatballs, preheat the oven to 400°F. Line a blistering sheet with foil and lightly grease the foil with cooking spray.

  • In a medium bowl, stir together the breadstuff crumbs and milk and let the mixture sit for a few minutes to permit the crumbs soften. Add the parsley, egg, oregano, garlic, salt, and pepper. Stir to combine. Add together 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 xv minutes until the meatballs are no longer pinkish in the center.

  • To serve, slice the pita breads in half. Dollop a spoonful of tzatziki sauce on the bottom of each pita. Add together a layer of tomatoes and greens. Stuff meatballs inside and serve.

Serving: 1 Serving , Calories: 472 kcal , Carbohydrates: 49 one thousand , Protein: 56 g , Fatty: seven yard , Saturated Fat: 2 g , Cholesterol: 138 mg , Sodium: 1221 mg , Fiber: 7 g , Sugar: 6 thousand

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Recipe Source: Mel'due south Kitchen Cafe

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