Greek Meatball Stuffed Pitas With Simple Tzatziki Sauce Recipes

GREEK MEATBALLS AND TZATZIKI

Greek Meatballs and Tzatziki image

Use the dip and meatballs when you have holiday parties as easy snacks. The meatballs freeze well.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 slices white bread, 1-inch thick
1/4 to 1/2 cup milk, to moisten
1/2 seedless cucumber
Kosher salt
3 tablespoons EVOO
1 1/2 pounds ground lamb or beef
Freshly ground pepper
1/4 cup finely chopped fresh mint
3 tablespoons grated red onion
1 tablespoon finely chopped fresh oregano
2 pinches cinnamon
3 cloves garlic, grated or pasted
1 large egg
Zest and juice of 1 lemon
4 pocket-less pitas or flat breads, cut into wedges
1 1/2 cups Greek yogurt
1/4 cup fresh dill
1 teaspoon ground cumin

Steps:

Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
Serve the meatballs with the sauce and pitas.

GREEK MEATBALL STUFFED PITAS WITH SIMPLE TZATZIKI SAUCE

Greek Meatball Stuffed Pitas with Simple Tzatziki Sauce image

These pitas stuffed with herb-flecked turkey meatballs and dolloped with tangy tzatziki come together in about 30 minutes so they're perfect for weeknight dinners. The yogurt sauce can be made several days ahead or whipped up while the meatballs cook. The meatballs and tzatziki would also be delicious served over greens.

Yield 4-6 servings

Number Of Ingredients 21

Ingredients

Tzatziki Sauce
1/2 cup grated seedless, English cucumber
1 cup plain Greek yogurt
1 clove garlic, finely minced
1/4 teaspoon salt
Pinch black pepper
1-2 teaspoons fresh lemon juice
Meatballs
1/2 cup bread crumbs
1/3 cup milk
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 tablespoon dried oregano
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds ground turkey
Pitas
4 whole wheat pita breads
2 large tomatoes, sliced
2 cups fresh spinach, arugula or a combination

Steps:

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.

GREEK MEATBALLS WITH TZATZIKI AND TOASTED PITA

Greek Meatballs with Tzatziki and Toasted Pita image

A traditional Greek recipe for juicy meatballs served over toasted pita with tzatziki!

Provided by Marilena Leavitt

Categories Main Course or Appetizer Appetizer

Time 35m

Yield 4-5

Number Of Ingredients 23

Ingredients

1 lb. ground beef (or a combination of beef & lamb, or beef & pork)
2 slices good quality day-old bread, crusts removed
2-3 TBSP. red wine vinegar
½ onion, grated
2 med. garlic cloves
1 large egg, lightly beaten
1 TBSP. extra virgin olive oil
1 tsp. sea salt
¼ tsp. freshly ground pepper
½ tsp. dried Greek oregano
½ tsp. dried spearmint
3 TBSP. fresh parsley, minced
½ cup flour
--- olive oil for the pan
--- red onions for serving, sliced very thinly (optional)
--- parsley, minced for serving (optional)
½ English cucumber peeled, seeded & grated
2-3 med. garlic cloves, finely minced or passed through the garlic press
2-3 TBSP. fresh dill, finely minced
16 oz. container of plain Greek yogurt (like FAGE)
3 TBSP. extra virgin olive oil
1 TBSP. wine vinegar
¼ tsp. salt

Steps:

Remove the ground beef from the refrigerator at least 15 minutes before you start cooking. In a large bowl, soak the slices of bread in the red wine vinegar. Let them sit for 5 minutes so they can absorb the vinegar. Squeeze them dry and if there is any vinegar left, discard it. Grate the onion using a box grater and then grate the garlic cloves with the help of a microplane. Add them both to the bowl.
Next, add the ground beef, egg, olive oil, seasoning, and parsley and mix until all the ingredients are thoroughly incorporated. Cover the bowl and refrigerate for at least half an hour. (This step will make them easier to roll and hold their shape.)
Measure out heaped tablespoons of the mixture and roll into balls. It should make about 25 meatballs. Place them on a tray and set aside.
Place a large non-stick skillet over medium-high heat (medium if you have a powerful gas stove). Add enough olive oil to generously cover the bottom of the skillet.
While the oil is heating, dredge the meatballs lightly in the flour, shaking off excess and place them in the hot skillet. (You will need to cook the meatballs in two batches.) Cook on all sides for about 6 minutes, rolling them around so they cook evenly. Once they are nicely browned, remove them from the skillet and keep warm while you work with the second batch.
Place three or four of them on a warm pita and add some tzatziki. Sprinkle with some thinly sliced red onions and minced parsley. Wrap the pita tightly around the meatballs and enjoy!
Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
Press the garlic through the press (or use a microplane) and place it in a bowl. Add the minced fresh dill.
Add the rest of the ingredients, season with salt, mix well and refrigerate overnight or for at least a couple of hours to allow the flavors to develop.
Before serving, stir it well and taste it. Adjust the seasoning if needed, drizzle with some extra olive oil and serve with toasted Greek pita bread cut in triangles.

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Greek Meatball Stuffed Pitas With Simple Tzatziki Sauce Recipes

GREEK MEATBALLS AND TZATZIKI

Use the dip and meatballs when you have holiday parties as easy snacks. The meatballs freeze well.

GREEK MEATBALL STUFFED PITAS WITH SIMPLE TZATZIKI SAUCE

GREEK MEATBALLS WITH TZATZIKI AND TOASTED PITA

A traditional Greek recipe for juicy meatballs served over toasted pita with tzatziki!

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