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Mediterranean Meatballs
in a pita wrap with cucumbers and tomatoes

Active: 30 min Total: 40 min

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.

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Parsley / Red onion / Sundried tomatoes - Prep as directed. (Can be done up to 3 days ahead)
  2. 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

  1. Preheat oven to 400F (204C) degrees.
  2. 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.
  3. 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.
  4. Warm up pitas in the oven during last few minutes of cooking. Wrap meatballs and salad in pitas.
  5. If you're making tomorrow night's dinner, you can get a head start on marinating.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (48)
Gluten-free (2)
Paleo (2)
Vegetarian (4)

27 reviews

I was doing some digging around and stumbled on this old recipe. We loved the meatballs! I cooked them in my instant pot and finished them off in the broiler.

By: Bethany
Posted: Jun 11, 2020
Diet: Original
0 Helpful

Used ground pork. Delicious! I forgot spinach and tomatoes so just doubled the cucumber and added some green onions, a few more sundried tomatoes, and feta. It was soooo good on the pita with the meatballs!

By: Sundi
Posted: Mar 07, 2015
Diet: Original
0 Helpful

I made this with ground turkey. It was awesome

By: Nadeen
Posted: Jan 22, 2015
Diet: Original
0 Helpful

We didn't make the salad, so my 4 stars is strictly for the meatballs. They were to die for with the sun-dried tomatoes and ground lamb! My hubby improvised some yogurt (since we needed to use it) with cucumber, lemon juice, and zatar - yum!!! We will definitely make this meal again, and next time with the salad.

By: Marabeth
Posted: Jul 22, 2014
Diet: Original
0 Helpful

Yum! Loved the salad in my pita with the meatballs.

By: Carrie
Posted: May 06, 2014
Diet: Original
0 Helpful

This was soooo good.It would also make an awesome meatloaf!

By: Ryan
Posted: Feb 12, 2014
Diet: Original
0 Helpful