Mediterranean Meatball Pita Sandwiches

Dinner Ideas for Cooked Meatballs

Our chicken meatballs are stuffed into pitas, topped with a fresh and flavor homemade tzatziki sauce and a simple chopped Greek salad.

20 mins
Prep Time
30 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients

Tzatziki sauce:

1 cup

Greek yogurt

1/2 cup

Diced or grated cucumber

2 tablespoons

Olive oil

1 tsp.

Dried dill

1/2 tsp.

Garlic salt

Black pepper


2 Tbsp.

Red wine vinegar

2 Tbsp.

Olive oil

1 tsp.

Dijon mustard

1/2 tsp.

Dried oregano

1/4 tsp.

Sea salt

1/8 tsp.

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


Fresh pita bread pockets, cut in half (so you have 8 halves)


  1. Mix tzatziki sauce. Combine ingredients in small bowl. Set aside.

  2. 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.

  3. Prepare meatballs according to package instructions.

  4. 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.

  5. 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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