Greek · Dinner
Meatball Stuffed Flatbread
Warm pita split and stuffed with spiced Greek-style beef meatballs, tangy tomato sauce, garlic yogurt, and crumbled feta. Ground beef is mixed with oregano, mint, and onion, pan-seared until browned, then simmered briefly in tomato sauce before being tucked into the flatbread with cucumber and red onion.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
682Calories
41.2gProtein
38.9gFat
41.5gCarbs
9.1gSugar
4.9gFiber
1487mgSodium
154mgChol
14.8gSat Fat
980mgPotassium
310mgCalcium
5.4mgIron
2.9mcgVitamin B12
9.5mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
hidden-gems
Instructions
1
Prep
Grate onion, mince garlic, chop mint. Combine beef, grated onion, minced garlic, oregano, mint, salt, and pepper; shape into five to six meatballs.
2
Sear
Heat olive oil in skillet over medium-high heat. Add meatballs and sear 4–5 minutes, turning occasionally, until browned on all sides.
3
Simmer
Stir tomato paste and water into skillet; reduce heat to medium-low and simmer 6–8 minutes until sauce thickens and meat cooks through.
4
Rest
Let meatballs rest in sauce for 5 minutes.
5
Plate
Whisk yogurt with remaining garlic. Warm pita 1 minute per side. Split, spread garlic yogurt inside, tuck in meatballs with sauce, layer cucumber, red onion, and feta.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 11 small onion
- 2 clove2 clove garlic
- 2 tsp2 tsp dried oregano
- 1/2 cup120ml plain yogurt
- 22 pita bread
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp olive oil
- 4 tbsp60g tomato paste
- 1/2 cup120ml water
- 2.2 oz60g feta cheese
- 88 cucumber slices
- 44 thin red onion rings
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
