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Perfectly Tasty Greek Pitas

Category: Meals for Every Occasion

If you're after a fast, satisfying dinner, these Greek Pita Meatballs will hit the spot. Savory beef and pork are seasoned with herbs like dill, oregano, and mint, then baked until just right. Serve them warm inside soft pita bread with rich tzatziki, crisp lettuce, ripe tomatoes, red onions, and tangy feta. Whether you're hosting friends or need an easy dinner idea, this Mediterranean-inspired dish is quick to make and full of flavor. It'll quickly become your new favorite go-to meal!

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Clare Greco
Updated on Sat, 17 May 2025 20:55:06 GMT
Pita Meatballs with Tzatziki Save
Pita Meatballs with Tzatziki | homebitesbyana.com

Bite into these Greek meatball pitas and you'll get that vibrant Mediterranean kick—think juicy, herby meatballs tucked in cozy pita bread, cool tzatziki, crisp toppings, and bold flavor. This easy dinner is packed with different textures, and it'll have you dreaming of sitting by the water in Greece.

When some friends came back from a Greece trip, I whipped these up, and it instantly brought back their best travel memories. Now anytime I need to wow a crowd with something simple, I choose these—we keep coming back to them.

Ingredients List

  • Warm pita bread: Holds everything together and makes it easy to eat
  • English cucumber: Crisp, low on seeds, adds the best fresh crunch
  • Greek yogurt: Thick and creamy—perfect for the homemade tzatziki
  • Panko breadcrumbs: Helps the meatballs hold and keeps them soft
  • Feta cheese: Crumbly, salty hit both inside and out on top
  • Ground beef and pork: Tastes juicy and gives just the classic meatball feel
  • Fresh herbs like parsley and mint: Brings bright flavors you notice with every bite
  • Fresh garlic: Boosts the flavor in both the meatballs and the sauce

Simple Steps

Put it All Together:
When everything’s ready, warm your pita bread so it bends easily. Lather on the tzatziki, pile with meatballs, lettuce, tomato, onion slices, and a shower of feta. Fold or roll it up and dig in.
Prep Your Toppings:
While the meatballs finish, slice red onion and tomatoes, shred lettuce, break up feta, and keep everything set out so you can move fast when you build your wraps.
Make Your Tzatziki:
As the meatballs bake, shred the cucumber then add salt and let it drain out liquid in a strainer. Squeeze it all dry after about five minutes. Stir it into your yogurt along with seasonings for a thick, flavor-packed sauce.
Cook ‘Em Up:
Make sure you shake or tip the pan halfway through so all sides brown nicely. Bake until golden with a food thermometer hitting 165°F inside.
Roll the Meatballs:
Use a mini scoop or spoon to portion out roughly 32 meatballs. Gently roll between your hands, and set them spaced apart on your lined tray.
Mix the Meatball Stuff:
Dump all the other meatball fixings into your bowl on top of the grated onion. Gently squish together just until mixed—if you overwork it, they’ll turn tough!
Shred Your Onion:
Grab a big bowl and grate the onion right into it—this way it spreads out evenly in the meatball mix and you don’t get random chunks.
Ready the Pan:
Oven goes to 400°F, parchment down on a sheet pan—this keeps cleanup easy and gets a nice golden crust on the meatballs while the center stays moist.
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Greek Meatball Pitas | homebitesbyana.com

My family’s favorite memory of this dish is the first time I made it for a big meal. My grandpa, born and raised in Thessaloniki, actually got teary when he tasted it. He couldn’t stop talking about the right mix of herbs, spices, and a good splash of garlic.

Prep Ahead Tips

This one’s a breeze when you’re busy. Mix the meatball blend up and tuck it in the fridge a day ahead. Tzatziki gets tastier the longer it hangs out—let it chill a few hours before serving. Fully cooked meatballs can be gently reheated in a low oven or microwave, saving you the stress at mealtime. Super handy for hosting or squeezing dinner into a tight schedule.

Swap Options

You’ve got room to play. Want a lighter take? Go with turkey or chicken in place of beef and pork, but splash in a spoonful of olive oil to keep it juicy. Gluten-free? Use GF breadcrumbs or swap in cooked quinoa for the panko. Grab your favorite non-dairy yogurt for the tzatziki—add a splash more lemon if it’s not tangy enough. Try lettuce wraps instead of bread for a fresh, low-carb choice.

How to Serve

Make it the star of a Mediterranean spread. Pair it with a vibrant Greek salad—chopped cucumbers, tomatoes, briny olives, and extra feta. Roasted potatoes with lemon and herbs are a cozy side. Keep it easy and light with crunchy veggies and a bowl of hummus. For parties, lay everything out and let everyone build their own pita. Chilled white wine or a crisp lager is the perfect finishing touch.

Greek Meatball Pitas Save
Greek Meatball Pitas | homebitesbyana.com

Recipe FAQs

→ What's the best way to store leftover Pita Meatball ingredients?

It's best to store each ingredient separately. Keep meatballs in a sealed container in your fridge for up to three days, then reheat when you're ready to eat.

→ Can I use pre-made tzatziki instead of making it at home?

Sure, go ahead! A store-bought version is great if you're short on time, but making it yourself adds a fresh, homemade touch.

→ Can I prep the meatballs in advance?

You bet! Cook the meatballs ahead of time and store them in the fridge or freezer until you need them. Warm them up before adding them to the pitas.

→ What could I replace pita bread with?

If pitas aren't handy, flatbreads, naan, or even crunchy lettuce wraps will work just fine as substitutes.

→ Can I tweak the seasoning in the meatballs?

Of course! Feel free to adjust the oregano, dill, or mint depending on your taste—it's all up to what you love.

→ Would this meal work for prepping ahead?

Yes! You can prep all the parts ahead, store them in the fridge, and then build the pitas just before you're ready to serve.

Pita Meatballs

Savory meatballs paired with tzatziki and fresh toppings inside a pita, making every bite flavorful and satisfying.

Prep Time
10 min
Cooking Time
20 min
Total Time
30 min
By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: Greek

Yields: 6 Servings

Dietary Preferences: ~

Ingredients

→ Pita

01 6 pieces of pita bread

→ Greek Meatballs

02 1/2 teaspoon red chili flakes
03 1 teaspoon dill (dried)
04 1 tablespoon finely chopped mint
05 6 garlic cloves, minced
06 1 teaspoon ground cumin
07 1 red onion (medium)
08 1/2 teaspoon salt
09 1/4 teaspoon black pepper
10 1 tablespoon parsley (chopped fresh)
11 1 lb ground beef (medium or lean)
12 1 tablespoon oregano (dried)
13 1 egg
14 1/2 cup bread crumbs (panko style)
15 1/2 cup feta cheese, crumbled
16 1/2 lb pork (ground)

→ Tzatziki Sauce

17 1 teaspoon salt
18 Juice of half a lemon
19 1 English cucumber
20 2 cups plain Greek yogurt (use 2% for thicker sauce, or 0% for a thinner one)
21 1 teaspoon fresh dill (or 1/2 teaspoon dried dill)
22 1 garlic clove (minced/shredded finely)

→ Pita Toppings

23 1/2 cup crumbled feta
24 1 very thinly sliced tomato
25 2 cups of shredded lettuce
26 1/2 red onion, sliced thin
27 Oil (needed for cooking)

Steps

Step 01

Preheat the oven to 400°F and line a baking tray with foil or parchment paper, then spray it lightly with cooking oil. Using a grater or knife, chop up or shred the onion finely. In a large mixing dish, combine the onion with all your meatball mix ingredients. Make sure everything is mixed together evenly. Scoop or spoon out around 32 portions and roll them into meatballs. Arrange them on the baking tray and bake for 15-20 minutes. Shake the tray once halfway through so they cook evenly. While they cook, get your toppings and sauce done.


Greek Meatball Pitas
Step 02

Skip this step if you're using store-bought tzatziki. Take the cucumber and grate it (peel and seeds can stay on for flavor and color). Sprinkle the grated cucumber with a teaspoon of salt and let it sit in a fine strainer over a dish for 5 minutes. Then, squeeze out the extra water and toss the liquid. Stir together the yogurt, garlic, lemon juice, drained cucumber, dill, and a bit of salt in a bowl. Keep it in the fridge until serving.


Greek Meatball Pitas
Step 03

Heat the pita bread, then spread tzatziki on a side. Add lettuce, tomatoes, onions, crumbled feta, and 5-6 of the meatballs. Roll the pita tightly and use parchment or foil to wrap it up for easy eating.

Required Equipment

  • Baking tray
  • Grater
  • Strainer
  • Mixing bowl

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Has dairy (feta cheese and yogurt)
  • Contains gluten (bread crumbs and pita)
  • Contains eggs (used in meatballs)

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 593
  • Fat: ~
  • Carbs: ~
  • Protein: ~