Greek Meatball Stuffed Pitas with Easy Tzatziki Sauce
Ingredients
TZATZIKI SAUCE:
- ½ cup grated seedless, English cucumber
- 1 cup plain Greek yogurt
- 1 clove garlic, finely minced
- ¼ teaspoon salt
- Pinch black pepper
- 1 to 2 teaspoons fresh lemon juice
MEATBALLS:
- ½ cup bread crumbs
- ⅓ cup milk
- ¼ cup chopped fresh parsley
- 1 egg, lightly beaten
- 1 tablespoon dried oregano
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds ground turkey
PITAS + TOPPINGS:
- 4 whole wheat pita breads
- 2 large tomatoes, sliced
- 2 cups fresh spinach, arugula or a combination
Instructions
- 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.