Flavorful and delicious, the Greek lamb meatball pita sandwich with Tzatziki sauce is easy to make and will have everyone begging for seconds.
Course Main Course
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
2oz.crumbled feta cheese
1/4teaspoonground black pepper
2tablespoonsfinely chopped fresh parsley
3tablespoonsolive oil for frying
To serve as sandwiches
4whole-wheat pitas6-inch, halved
2cupsthinly sliced red cabbage
Sliced red onion
In a large mixing bowl, add all ingredients for the meatballs, except the oil. Blend it with your clean hands or using a wooden spoon. Don’t over mix. Shape the meatball mixture into 1-inch size balls. You should get around 24 meatballs.
Heat the olive oil in a large skillet. Add the meatballs and sauté until brown and cooked through, about 10 minutes, turning them often so they hold their shape. Do in batches if necessary.
In a small bowl, mix cabbage with salt, lemon juice, and oil. Divide tzatziki sauce among pita halves, top evenly with cabbage mixture, tomato and onion slices, meatballs, and parsley leaves if using. Enjoy!
~ Free Tip ~
Bake the meatballs on a baking sheet lined with parchment paper and bake them for 20 to 25 minutes at 400 degrees Fahrenheit or until done to your liking.
Refrigerate leftovers in an airtight container for up to 3 or 4 days.