Greek Meatball Pita

Rebecca Newhook
These homemade meatballs paired with our sweet tasting Grand Rapids/Ruby Red mix will be a big win for your next lunch!
Prep Time 40 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4


  • 1 Pound Lean Ground Beef
  • 1/2 Grated Onion
  • 4 Cloves Garlic - minced
  • 1/2 Cup Feta Cheese - crumbled
  • 2 tbsp Oregano
  • 1 tsp Salt
  • 1/2 Cup Italian Breadcrumbs
  • 1 Egg
  • 1/4 Cup Parsley - chopped
  • 4 Whole Wheat Pita
  • 4 tbsp PC Blue Menu Tzatziki Sauce
  • 6 Cherry Tomoatoes - diced
  • 1/4 Cup Red Onions - diced
  • 2 Cups Vertical Roots Grand Rapids/Ruby Red Mix


  • Heat Oven to 375 Degrees.
  • Combine the lean ground beef, onion, garlic, spices, parsley, breadcrumbs, egg, and cheese in a large bowl.
  • Roll the meat mixture into small balls and place them on a sheet pan. Parchment Paper is ideal for easy clean-up and to ensure no sticking.
  • Place meatballs in oven for 15-20 min or until brown and done. For even browning, roll them over half way through if desired.
  • While the meatballs are cooking, prepare the veggies for the inside of the pita.
  • Heat the 4 Pita Bread for 30 seconds in the microwave for easy rolling. Spread Tzatziki on the bottom of each pita.
  • Layer veggies in order of lettuce, cucumber, tomatoes, and red onion.
  • When meatballs are completed, place 4 in the centre of the pita and veggies, add extra Tzatziki on top if you wish.
  • Bring both sides up and tuck the bottom in and ENJOY! (this can be a bit messy, but so worth the flavors.)
Keyword grand rapids, meatballs