Greek Meatball Stuffed Pitas With Simple Tzatziki Sauce Recipes

GREEK MEATBALL STUFFED PITAS WITH SIMPLE TZATZIKI SAUCE

These pitas stuffed with herb-flecked turkey meatballs and dolloped with tangy tzatziki come together in about 30 minutes so they're perfect for weeknight dinners. The yogurt sauce can be made several days ahead or whipped up while the meatballs cook. The meatballs and tzatziki would also be delicious served over greens.

Yield 4-6 servings

Number Of Ingredients 21

Greek Meatball Stuffed Pitas with Simple Tzatziki Sauce image

Steps:

For the Tzatziki
Place the grated cucumber in the center of a clean kitchen towel. Roll 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 ready to serve. This can be made several days in advance.
For the Meatballs
Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease the foil with cooking spray. In a medium bowl, stir together the bread crumbs and milk and let the mixture sit for a few minutes to let the crumbs soften. Add the parsley, egg, oregano, garlic, salt, and pepper. Stir to combine. Add 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 15 minutes until the meatballs are no longer pink in the center.
To Serve
Slice the pita breads in half. Dollop a spoonful of tzatziki sauce on the bottom of each pita. Add a layer of tomatoes and greens. Stuff meatballs inside and serve.

Ingredients

Tzatziki Sauce
1/2 cup grated seedless, English cucumber
1 cup plain Greek yogurt
1 clove garlic, finely minced
1/4 teaspoon salt
Pinch black pepper
1-2 teaspoons fresh lemon juice
Meatballs
1/2 cup bread crumbs
1/3 cup milk
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 tablespoon dried oregano
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds ground turkey
Pitas
4 whole wheat pita breads
2 large tomatoes, sliced
2 cups fresh spinach, arugula or a combination

GREEK MEATBALLS AND TZATZIKI

Use the dip and meatballs when you have holiday parties as easy snacks. The meatballs freeze well.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 18

Greek Meatballs and Tzatziki image

Steps:

Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
Serve the meatballs with the sauce and pitas.

Ingredients

2 slices white bread, 1-inch thick
1/4 to 1/2 cup milk, to moisten
1/2 seedless cucumber
Kosher salt
3 tablespoons EVOO
1 1/2 pounds ground lamb or beef
Freshly ground pepper
1/4 cup finely chopped fresh mint
3 tablespoons grated red onion
1 tablespoon finely chopped fresh oregano
2 pinches cinnamon
3 cloves garlic, grated or pasted
1 large egg
Zest and juice of 1 lemon
4 pocket-less pitas or flat breads, cut into wedges
1 1/2 cups Greek yogurt
1/4 cup fresh dill
1 teaspoon ground cumin

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To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour.
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The traditional way of cooking Greek meatballs (keftedes) is frying them. Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides.
Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the un-floured keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. The grilled version is much lighter than the fried so theres not excuse to not trying it now!

Greek Meatball Stuffed Pitas With Simple Tzatziki Sauce Recipes

GREEK MEATBALL STUFFED PITAS WITH SIMPLE TZATZIKI SAUCE

GREEK MEATBALLS AND TZATZIKI

Use the dip and meatballs when you have holiday parties as easy snacks. The meatballs freeze well.

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