Greek Meatballs with Pita

I first came across Greek meatballs with pita from a recipe by Rachael Ray on the Food Network website. One thing that drives me crazy with her recipes is that she uses every possible utensil, bowl, sheet pan, and pot in my kitchen. I’ve practically made a side hustle out of simplifying her recipes. The day I made this for dinner, my local grocery store didn’t have pita bread so I wound up using naan. Warm up your flatbread before serving, whether your pop it in the microwave, toast it, or warm it through in a skillet or in the oven.

Looking for other meatball ideas? Try my Tex-Mex Meatballs, Salisbury Steak Meatballs, and Red Curry Meatballs.

Prep Time 5-10 minutes

Cook Time 15-18 minutes

Serves 4 people

Ingredients

2 tablespoons EVOO

1 lb ground lamb or beef

Salt and Pepper

2 tbsp breadcrumbs

1 tbsp milk

1/2 tsp each dried mint, dried oregano, onion powder, and garlic powder

1/4 tsp cinnamon

1 large egg

Juice of 1/2 a lemon

4 pocket-less pitas or flatbreads

1 to 1 1/2 cups Greek yogurt, for serving

Preparation

Preheat the oven to 450 degrees F, then line a baking sheet with either non-stick aluminum foil, or standard aluminum foil sprayed with non-stick spray.

Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Next, add the breadcrumbs, milk, mint, oregano, onion powder, garlic powder, cinnamon, egg, and 1/2 of the lemon juice, and mix to combine.

Using a small ice cream scoop, form the meat mixture into about 20 balls, place on the baking sheet, then roast to a golden brown, 15 to 18 minutes.

Serve the Greek meatballs with pita and yogurt.

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