Mediterranean Meatball Pita Sandwiches
Recipe by My Everyday Table.
The Weeknight Pita Sandwich You’ll Make on Repeat
These Mediterranean Meatball Pita Sandwiches tuck Jones No Antibiotics Ever Chicken Meatballs into warm pita pockets with a creamy homemade tzatziki, a bright Greek salad of cucumber, tomato, feta, and kalamata olives, and a drizzle of red wine vinaigrette. A fresh, satisfying dinner that comes together in 30 minutes.
Ingredients
- Tzatziki sauce:
- 1 cup Greek yogurt
- 1/2 cup diced or grated cucumber
- 1 teaspoon dried dill
- 1/2 teaspoon garlic salt
- black pepper
- Salad:
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 cups diced Persian or English cucumbers
- 2 cups diced tomatoes
- 1/2 cup diced feta cheese
- 1/3 cup kalamata olives, roughly chopped
- 1/4 cup fresh minced dill
- Pita Sandwiches:
- 1 (16 oz.) package Jones Dairy Farm No Antibiotics Ever Chicken Meatballs
- 4 fresh pita bread pockets, cut in half (8 halves total)
Directions
Mix tzatziki sauce. Combine ingredients in small bowl. Set aside.
Make salad. Whisk red wine vinegar, olive oil, Dijon mustard, oregano, and salt and pepper in a small bowl until emulsified. Add cucumber, tomatoes, feta, and olives to the bowl of dressing. Gently toss together and sprinkle fresh dill over the top.
Prepare meatballs according to package instructions.
Warm pita in a 350°F oven or wrapped in a damp paper towel in the microwave, heating on high for 15 seconds, until warm.
Assemble pita pockets. Spread a layer of tzatziki sauce into the pita bread and add a spoonful of the Greek salad. Add a few meatballs and top with extra salad and tzatziki if desired.
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