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
Fillings:
tzatziki
feta crumbled
tomatoes sliced
cucumber sliced
lettuce shredded
Directions
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.
