Greek Meatball Pita Wraps with Yogurt Sauce
Juicy Greek meatballs wrapped in warm pita with a cool, garlicky yogurt sauce, crisp veggies, and crumbled feta—an easy weeknight dinner that tastes like a Mediterranean getaway.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Greek / Mediterranean
Ingredients
1 lb ground lamb or beef (or a mix)
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, chopped (optional)
1 tsp dried oregano
1/2 tsp ground cumin
1 large egg
1/3 cup breadcrumbs
1 cup plain Greek yogurt, divided
1/2 cup cucumber, grated and drained
2 tbsp lemon juice, freshly squeezed
2 tbsp olive oil, plus more for cooking
4-6 pita bread, warmed
1 medium tomato, sliced
1/4 cup red onion, thinly sliced
Feta cheese, crumbled, to taste
Salt and pepper, to taste
Instructions
1. In a large bowl, combine ground meat, garlic, parsley, mint, oregano, cumin, egg, breadcrumbs, 2 tbsp Greek yogurt, salt, and pepper. Mix gently until just combined.
2. Roll mixture into golf ball-sized meatballs (about 16-18 total).
3. Heat olive oil in a skillet over medium heat and cook meatballs in batches, turning occasionally, 8-10 minutes total until browned and cooked through.
4. While meatballs cook, stir together remaining Greek yogurt, grated and drained cucumber, lemon juice, a splash of olive oil, and a pinch of salt to make the yogurt sauce.
5. Warm pita bread in a dry skillet about 30 seconds per side.
6. Spread yogurt sauce down the center of each pita, add meatballs, tomato, red onion, and feta, then fold or roll to serve.
Notes
Don’t skip draining the grated cucumber, or the yogurt sauce turns watery.
Give the meatballs space in the skillet so they sear instead of steam.
Let the meat mixture rest in the fridge 15 minutes before shaping for easier handling.