Lamb Meatball Stuffed Pita
Juicy, herb-infused lamb meatballs are pan-seared and tucked into warm whole-wheat pita bread with a refreshing homemade tzatziki sauce, crisp cucumber, and fresh tomato. A classic Mediterranean lunch ready in under 30 minutes.
For 4 servings
Make the tzatziki sauce.
Grate half of the cucumber and squeeze out as much liquid as possible using your hands or a clean kitchen towel. In a medium bowl, combine the grated cucumber, Greek yogurt, chopped dill, lemon juice, 1 minced garlic clove, 2 tablespoons of olive oil, and a pinch of salt. Mix well.
TIPSqueezing the water from the cucumber is key to a thick, creamy tzatziki that won't make your pita soggy.Chill the tzatziki.
Cover the bowl and place it in the refrigerator for at least 10 minutes to allow the flavors to meld together while you prepare the meatballs.
Mix and form the lamb meatballs.
- In a large bowl, combine the ground lamb, grated onion, the remaining 2 minced garlic cloves, dried oregano, 0.5 tsp salt, and black pepper.
- Gently mix with your hands until just combined. Do not overmix.
- Roll the mixture into small, bite-sized meatballs, about 1-inch in diameter. You should get about 16-20 meatballs.
TIPOverworking the meat can result in tough meatballs. Mix only until the ingredients are evenly distributed.Cook the meatballs.
- Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat.
- Carefully place the meatballs in the pan, ensuring not to crowd them. Cook in batches if necessary.
- Cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
Warm the pitas and prepare fillings.
While the meatballs are cooking, warm the pita bread in a toaster, oven, or a dry skillet until soft and pliable. Slice the remaining half of the cucumber and chop the tomatoes.
Assemble the stuffed pitas.
- Cut the top off each warm pita to create a pocket.
- Spread a generous spoonful of tzatziki sauce inside each pita pocket.
- Fill with 4-5 lamb meatballs.
- Top with chopped tomatoes and sliced cucumber.
Serve immediately.
Serve the stuffed pitas immediately while the meatballs and bread are warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, you can add a pinch of cumin or coriander to the lamb mixture.
- 2If you have time, letting the meatball mixture rest in the fridge for 30 minutes can help the flavors develop.
- 3Leftover meatballs and tzatziki can be stored separately in the refrigerator for up to 3 days.
- 4To check if meatballs are done without a thermometer, cut one open. It should no longer be pink in the center.
Adapt it for your goals.
Vegetarian
Replace the ground lamb with 1 lb of crumbled firm tofu or a plant-based ground meat alternative. Season and cook as directed.
gluten freeGluten free
Serve the lamb meatballs and tzatziki over a bed of quinoa or a fresh Greek salad instead of in a pita. Ensure your yogurt is certified gluten-free.
dairy freeDairy free
Use a plain, unsweetened coconut or almond-based yogurt alternative to make the tzatziki sauce.
low carbLow carb
Skip the pita bread and serve the meatballs with the tzatziki sauce and fresh vegetables in large lettuce cups for a delicious wrap.
Why this is on our healthy list.
High in Protein
Ground lamb is an excellent source of complete protein, which is essential for muscle repair, growth, and overall body function.
Rich in Iron and B12
Lamb provides a significant amount of heme iron and vitamin B12, both crucial for healthy red blood cell formation and preventing anemia.
Gut-Friendly Probiotics
The Greek yogurt in the tzatziki sauce is packed with live and active cultures (probiotics) that support a healthy digestive system.
Source of Fiber
Using whole-wheat pita bread increases the fiber content of the meal, which aids in digestion and helps maintain stable blood sugar levels.
Frequently asked questions
Yes, it can be a balanced and healthy meal. It provides high-quality protein from lamb, fiber from the whole-wheat pita, and healthy fats from olive oil. The Greek yogurt in the tzatziki also offers probiotics for gut health.