Greek Meatball Stuffed Pitas With Simple Tzatziki Sauce Recipes

20-MINUTE GREEK GYROS WITH TZATZIKI SAUCE

Steps:

• In a large bowl combine the ground lamb, beef, garlic, all spice powder, onions, salt, and pepper. Mix to combine. Shape the meat into 12 small patties. Alternately, you could just shape them into 4-5 larger ones. Set aside.
• In a small bowl, combine the ingredients for the tzatziki sauce. Add salt and pepper to taste. Set aside for serving.
• In a large skillet, heat 1 tablespoon of oil and fry the patties for 3-4 minutes (smaller) and 6 minutes (larger) or until they are cooked to desired doneness.
• to serve: Warm the pita bread, layer with meat patties, sliced onions, tomatoes, and lettuce. Top with tzatziki sauce and serve immediately.

GREEK MEATBALLS AND TZATZIKI

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.

LAMB MEATBALLS WITH TZATZIKI SAUCE

Steps:

• In the bowl with the lamb, add red onion, garlic, egg, bread crumbs, cumin, mayonnaise, fresh mint, and salt. Using your hands, mix thoroughly to distribute the ingredients evenly. With a teaspoon, form the mixture into 24 meatballs. Don't level the meat off or pack the meatballs too tightly.
• Preheat the broiler.
• Lightly spread canola oil on a baking sheet using a paper towel. Place the meatballs two inches apart on the baking sheet, and position the baking sheet 4 inches from the heat source.
• Broil for about 5 minutes, turning once halfway through.
• Arrange the meatballs on a serving platter, and squeeze fresh lemon juice over the top. Sprinkle the cayenne pepper over the meatballs at the last minute. Serve at once with tzatziki.
• Place cucumber, olive oil, lemon juice, lemon zest, salt, mint, and dill in a bowl and mix well. Add the Greek yogurt and mix well.
• Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.

GREEK MEATBALL STUFFED PITAS WITH SIMPLE TZATZIKI SAUCE

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 RECIPE

Steps:

• In a large bowl combine ground beef, egg, milk and lemon juice.
• Add breadcrumbs, oregano, coriander, cumin, sea salt, pepper, garlic and onion and stir until evenly distributed.
• Use a 1 TBS measuring spoon to portion out heaping tablespoon portions of the meatball mixture. Roll them into balls and place them on a prepared baking sheet (if baking).
• Add 1-2 TBS olive oil to a nonstick fry pan or cast-iron skillet and turn heat to medium.
• Add half of the meatballs and cover.
• Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
• Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
• Repeat with remaining meatballs.
• Preheat oven to 400 degrees F. Spread 1 TBS olive oil on a large baking sheet. Or spray the baking sheet with olive oil spray. Set aside.
• Place meatballs on the greased baking sheet evenly spread out.
• Bake in preheated oven for 10 to 15 minutes. Meatballs should reach an internal temperature of 160 degrees F.
• To serve: serve warm dipped in tzatziki sauce, stuffed in a pita, over a salad, with a side of roasted veggies, etc.

GREEK LAMB MEATBALL SLIDERS WITH TZATZIKI

Steps:

• Preheat the broiler.
• For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.
• Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
• For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
• To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.