Mediterranean Meatballs
in a pita wrap with cucumbers and tomatoes

Name: Mediterranean Meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Parsley, chopped; 1/2 Red onion, diced; 1/4 cup Sundried tomatoes, chopped; 1 lb Ground meat ((turkey, pork, chicken will all work)); 1 tsp + 1/4 tsp Oregano; 1/2 to 3/4 cup Panko breadcrumbs; 1 Tbsp Crushed garlic; 3/4 tsp Salt; 1/4 tsp Pepper; 1/2 lb Cucumbers, chopped; 1 Tomatoes, chopped; 2 Tbsp Lemon juice; 2 Tbsp Sour cream; 1 Tbsp Olive oil; 1/4 lb Spinach; 4 Pitas

Active: 30 min Total: 40 min

Original

Sundried tomatoes and oregano give these meatballs deep Mediterranean flavor. Enjoy with a Greek-flavored salad and make it a wrap with a pita! Our vegetarian version is a flavorful kale and chickpea saute with feta served over farro.

Proteins

Ground meat

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Mediterranean Meatballs:

Parsley - 1/2 bunch , chopped
Red onion - 1/2 , diced
Sundried tomatoes - 1/4 cup , chopped
Ground meat - 1 lb ((turkey, pork, chicken will all work))
Oregano - 1 tsp + 1/4 tsp
Panko breadcrumbs - 1/2 to 3/4 cup
Crushed garlic - 1 Tbsp
Salt - 3/4 tsp
Pepper - 1/4 tsp
Cucumbers - 1/2 lb , chopped
Tomatoes - 1 , chopped
Lemon juice - 2 Tbsp
Sour cream - 2 Tbsp
Olive oil - 1 Tbsp
Spinach - 1/4 lb
Pitas - 4

Prep

Parsley / Red onion / Sundried tomatoes - Prep as directed. (Can be done up to 3 days ahead)
Make meatballs - Mix together ground meat with parsley, onions, sundried tomatoes, first part of oregano, panko (start with less and add more if filling is too wet to form into a meatball), crushed garlic, salt, and pepper. Form into 1 1/2" (3.75 cm) wide meatballs. Place meatballs onto a cooling rack that's been placed into a sheet pan. Cover and refrigerate if not making immediately. (Can be done up to 1 day ahead)

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Make

Preheat oven to 400F (204C) degrees.
Place meatballs into top rack of the oven and bake for 15 to 18 minutes, until temperature reaches 165F (74C) degrees. Any fat will drip through the cooling rack onto the sheet pan.
While meatballs are cooking, chop cucumbers and tomatoes. Mix lemon juice, second part of oregano, sour cream, and olive oil. Season to taste with salt and pepper. Toss cucumbers, tomatoes, and spinach with dressing.
Warm up pitas in the oven during last few minutes of cooking. Wrap meatballs and salad in pitas.
If you're making tomorrow night's dinner, you can get a head start on marinating.

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