Greek Meatball Stuffed Pitas with Easy Tzatziki Sauce
Prep Time: 15mins
Cook Time: 15mins
Total Time: 30mins
½cupgrated seedless, English cucumber
1cupplain Greek yogurt
1clovegarlic, finely minced
1 to 2teaspoonsfresh lemon juice
¼cupchopped fresh parsley
1egg, lightly beaten
2clovesgarlic, finely minced
1 ½poundsground turkey
PITAS + TOPPINGS:
4whole wheat pita breads
2large tomatoes, sliced
2cupsfresh spinach, arugula or a combination
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.