Ingredients
Meatballs
- Cooking spray
- 1/3 cup all-purpose flour
- 1 large red onion (divided)
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh flat-leaf parsley (finely chopped)
- 1 tablespoon fresh mint (finely chopped, optional)
- 1 large egg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon beef bouillon powder
- 1 1/2 teaspoons minced garlic (about 2 cloves)
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Serving
- 6 pitas
- Tzatziki sauce (plain Greek yogurt, cucumber, garlic, lemon juice, dill – optional, see note)
- Lettuce
- Cucumber slices
- Pickled red onions (optional, see note)
Instructions
- Prepare: Preheat the oven to 400°F (200°C). Generously grease a dark-colored rimmed sheet pan with cooking spray to prevent sticking, and set aside. Add the flour to a small bowl for coating the meatballs later.
- Make Meatball Mixture: Peel and halve the red onion. Use one half to grate using the large holes of a grater until you have about 1/2 cup of grated onion. Optionally, prepare pickled red onions with the other half or save for another recipe. In a large bowl, combine the grated onion with ground beef, panko breadcrumbs, finely chopped parsley, chopped fresh mint (if using), egg, dried oregano, ground cumin, beef bouillon powder, minced garlic, olive oil, salt, and pepper. Gently knead the mixture with your hands until ingredients are just combined, being careful not to overwork the meat to keep meatballs tender.
- Form Meatballs: Using a tablespoon measuring spoon, scoop a heaping tablespoon of meat mixture, then roll it into a uniform ball about the size of a golf ball. Repeat until you have approximately 24 to 27 meatballs. To prevent sticking, lightly grease your hands with cooking spray before rolling. Roll each meatball lightly in the flour, shaking off excess, and arrange spaced apart on the prepared sheet pan.
- Bake: Generously spray the formed meatballs with cooking spray to help them brown. Bake in the preheated oven for 15 minutes. Then, carefully use a metal spatula and your fingers (watching because they will be hot) to gently flip each meatball over. Bake for an additional 5 to 8 minutes, until golden brown or slightly charred on each side and fully cooked through.
- Make Tzatziki Sauce (Optional): While the meatballs bake, prepare tzatziki sauce by mixing plain Greek yogurt with grated cucumber (squeezed to remove water), minced garlic, lemon juice, fresh dill, salt, and pepper to taste. Chill until serving.
- Serve: Lightly toast the pita breads until warm and slightly crispy. Spread about 2 tablespoons of plain Greek yogurt inside each pita, sprinkle lightly with salt, and layer with lettuce and cucumber slices. Add pickled red onions if desired. Place 4 to 5 baked meatballs inside each pita and drizzle generously with prepared tzatziki sauce. Serve promptly and enjoy your authentic Greek meal.
Notes
- Pickled red onions can be made by thinly slicing half a red onion and soaking in vinegar with a pinch of sugar and salt for at least 30 minutes to add tangy sweetness to the dish.
- Tzatziki sauce is optional but highly recommended for authentic flavor and freshness. Simple to prepare with Greek yogurt, cucumber, garlic, dill, and lemon juice.
- Serving suggestions include layering fresh lettuce and cucumber slices in the pita to add crisp texture and brightness to the meatballs.
- Lightly toasting the pita enhances the flavor and gives the bread a better texture to hold the meatballs and toppings without becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
