Greek Meatball Pita Bowl
Seasoned meatballs served warm in or alongside pita bread with fresh vegetables and creamy sauce. Customizable protein, grain, and vegetable components create varied bowl configurations.
Ingredients
Method
Combine ground lamb, breadcrumbs, egg, minced garlic, red onion, oregano, 0.5 tsp salt, and black pepper in a large bowl. Mix gently until just combined; do not overwork.
Form mixture into 16 meatballs (about 1.5 inches diameter). Place on a plate and set aside.
Prepare vegetables: dice cucumber, halve cherry tomatoes, shred red cabbage. Transfer to separate bowls.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add meatballs in a single layer without crowding.
Cook meatballs 10–12 minutes, rolling occasionally, until brown on all sides and internal temperature reaches 160°F. Transfer to a clean plate; season with remaining 0.5 tsp salt.
Warm pita bread in the skillet for 1 minute per side, or wrap in foil and warm in a 350°F oven for 3 minutes.
Place warm pita bread in each of 4 bowls or on plates. Arrange meatballs, cucumber, tomatoes, and red cabbage in organized sections on or inside the pita.
Top with crumbled feta cheese and kalamata olives. Garnish with fresh parsley. Drizzle with tzatziki sauce and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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