Name: Greek Beef Meatball Pitas- Easy Dinner Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 pita bread; 1.5 lb ground beef (medium or lean); 1 red onion (medium); ½ cup panko breadcrumbs; ½ cup feta cheese (crumbled); 6 cloves garlic (minced); 1 egg; 1 tablespoon fresh parsley (minced); 1 tablespoon fresh mint (minced); 2 teaspoons dried oregano; 1 teaspoon dried dill; 1 teaspoon cumin; ½ teaspoon salt; ¼ teaspoon black pepper

Greek Meatball Pitas are more than just a meal; they’re a sunshine-infused adventure for your taste buds! Imagine tender, herb-infused meatballs nestled in warm, fluffy pita bread, drizzled with a creamy tzatziki sauce and bursting with the fresh flavors of Mediterranean vegetables. It’s no wonder why these Greek Meatball Pitas have captured the hearts (and stomachs!) of so many. They offer that perfect balance of comforting heartiness and vibrant, healthy goodness, making them an ideal choice for a quick weeknight dinner or a delightful gathering with friends. What truly elevates this dish is the symphony of textures and tastes – the savory depth of the seasoned meatballs, the slight tang of the yogurt-based sauce, and the crisp crunch of cucumber and red onion. Get ready to transport yourself to a Greek island with every delicious bite!

Ingredients:

6 pita bread
1 lb ground beef (medium or lean)
½ lb ground pork (or ground beef)
1 red onion (medium)
½ cup panko breadcrumbs
½ cup feta cheese (crumbled)
6 cloves garlic (minced)
1 egg
1 tablespoon fresh parsley (minced)
1 tablespoon fresh mint (minced)
2 teaspoons dried oregano
1 teaspoon dried dill
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper

Preparing the Meatball Mixture

Step 1: Grate the Onion and Mince Aromatics

To begin crafting our delicious Greek Meatball Pitas, we first need to prepare our flavor base. Take your medium red onion and grate it using a box grater. You can also finely mince it if you prefer, but grating helps to release more of its moisture and integrate it seamlessly into the meatballs. This will add a subtle sweetness and a pleasant bite to the mixture. Next, finely mince your 6 cloves of garlic. The more garlic, the more authentic and robust the Greek flavor will be. We’ll also finely mince the fresh parsley and fresh mint. Don’t skip the fresh herbs; they truly elevate the taste and aroma of these meatballs, providing a bright, herbaceous counterpoint to the richness of the meat.

Step 2: Combine Meat and Flavorings

In a large mixing bowl, combine 1 lb of ground beef and ½ lb of ground pork. If you don’t have ground pork, you can substitute it with an additional ½ lb of ground beef, though the pork adds a wonderful tenderness and richness. Add the grated red onion, minced garlic, minced parsley, and minced mint to the bowl. Now, let’s introduce our dried spices and seasonings: 2 teaspoons of dried oregano, 1 teaspoon of dried dill, 1 teaspoon of cumin, ½ teaspoon of salt, and ¼ teaspoon of black pepper. The oregano and dill are classic Greek flavors that are essential for that authentic taste profile. Cumin adds a warm, earthy depth.

Step 3: Bind and Mix the Meatballs

To bind our Greek Meatball Pitas together and ensure they maintain their shape during cooking, crack 1 large egg into the bowl with the meat and seasonings. Also, add ½ cup of panko breadcrumbs. Panko breadcrumbs are superior to regular breadcrumbs here as they create a lighter, airier texture within the meatballs, preventing them from becoming dense. Now, it’s time to get your hands in there! Gently but thoroughly mix all the ingredients together. Be careful not to overmix, as this can lead to tough meatballs. Aim for a point where everything is just combined and the mixture holds together when gently squeezed. You can test this by taking a small spoonful of the mixture and gently frying it to taste and adjust seasonings if needed.

Step 4: Form the Greek Meatballs

Once your meatball mixture is well combined and seasoned to your liking, it’s time to form the meatballs. Lightly dampen your hands with water or a little olive oil to prevent sticking. Take about 1 to 2 tablespoons of the mixture at a time and gently roll it between your palms to form uniformly sized balls. Aim for meatballs that are about 1 to 1.5 inches in diameter. This size is perfect for tucking into pita bread and ensures they cook evenly. As you form them, place them on a plate or baking sheet, ensuring they aren’t touching each other too much to avoid sticking. You should aim to get around 20-24 meatballs from this quantity of meat.

Cooking the Meatballs and Assembling the Pitas

Step 5: Cook the Greek Meatballs

You have a couple of excellent options for cooking these flavorful Greek Meatball Pitas. For pan-frying, heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through. For baking, preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are nicely browned and cooked through. Once cooked, you can gently stir in ½ cup of crumbled feta cheese into the warm meatballs, allowing it to soften and melt slightly for an extra layer of creamy, salty goodness.

Step 6: Warm the Pita Bread

While the meatballs are resting or finishing their cooking, it’s time to prepare your pita bread. You can warm the 6 pita breads directly over a low gas flame on your stovetop for a few seconds on each side until they are slightly puffed and pliable. Alternatively, you can wrap them loosely in foil and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until they are warm and soft. Microwaving them for about 30 seconds can also work in a pinch, but be mindful that they can become a bit chewy if overheated. A warm, soft pita is essential for the best experience.

Step 7: Assemble the Greek Meatball Pitas

Now for the exciting part – assembly! Gently open each warmed pita bread to create a pocket. Spoon a generous portion of your feta-infused Greek meatballs into each pita pocket. You can add your favorite Greek-inspired toppings at this stage. Some popular choices include a dollop of plain Greek yogurt or tzatziki sauce, some shredded lettuce, sliced tomatoes, thinly sliced cucumber, and perhaps a few Kalamata olives for an extra burst of briny flavor. Drizzle with a little extra olive oil or a squeeze of fresh lemon juice if you desire. Serve immediately and enjoy the delightful combination of savory meatballs and warm pita.

Conclusion:

And there you have it – your guide to creating incredibly delicious Greek Meatball Pitas! We’ve walked through each step, from crafting those flavorful meatballs with a perfect blend of spices to assembling them into warm, fluffy pitas with all the delightful toppings. These Greek Meatball Pitas are a fantastic weeknight meal that feels special enough for guests. They offer a wonderful balance of savory, fresh, and zesty flavors that are sure to impress.

For serving, I love to pair these with a crisp Greek salad, a side of tzatziki sauce for extra dipping, or even some roasted potatoes. The beauty of this recipe lies in its versatility. Don’t hesitate to experiment with variations! You could swap out the ground lamb for beef or a mix, add finely chopped red onion to the meatballs for an extra punch, or even add a sprinkle of feta cheese inside the pita before warming. Most importantly, have fun with it! Cooking should be an enjoyable experience, and I encourage you to make these your own.

Frequently Asked Questions about Greek Meatball Pitas:

Can I make the meatballs ahead of time?

Absolutely! You can prepare the Greek Meatball Pitas meatballs up to 2 days in advance and store them in an airtight container in the refrigerator. You can also freeze them for longer storage. Just thaw them completely before cooking.

What if I don’t have fresh parsley or mint?

While fresh herbs offer the best flavor, you can substitute dried herbs in a pinch. Use about 1 teaspoon of dried parsley and 1/2 teaspoon of dried mint for the amount of fresh herbs called for. Be sure to add them when mixing the meatball ingredients.