Nothing. I mean nothing goes to waste. Not all meals were homemade. We went out for Greek. And, that got me all focused on Greek flavors, feta, pitas--there's just something so satisfying about putting all those components together. So, stumbling onto Whole Foods Blog site, this popped into my vision: Greek Meatball Pita Pockets with Tzatziki.
Too perfect to pass up for the college cook and college cravings.
Really simple! Had to try it.
I must say I also tried this sandwich with the Spicy Jalapeño Dipping Sauce I just posted, and couldn't have been a better combo and/or alternative to the Tzatziki.
Greek Meatball Pita Pockets with TzatzikiEquipment:
Large mixing bowl
Medium mixing bowl
Small rimmed baking sheet
1-1/2 lbs ground sirloin or leaner beef
2 slices of bread
1/2 cup milk
3 Tbls onion, grated
1 tsp dried oregano
1/4 tsp of Ground Allspice
1/3 cup of Feta, crumbled
1/4 tsp ground fresh pepper
1/2 tsp kosher salt
1 tsp Cavender's All Purpose Greek Seasoning
Pocket pitas or whichever type you prefer.
3/4 cup Greek yoghurt
1/2 cup Cucumber, peeled, seeded, and grated
1 Tbls lemon juice
1/2 tsp salt, plus more to taste
Romaine Lettuce, chopped
Cherry Tomatoes, quartered
Red Onion, thinly sliced
Extra Feta, cubed
Oil & Red Wine Vinegar
1. Wash your hands.
2. Preheat oven to 425F degrees.
3. Shred your bread and soak in milk while you get the meat mixture together.
10. Toast your pitas and layer your meatballs, greens, tomatoes, feta, onion, and tzatziki.
11. Like I said, I tried this with the Spicy Jalapeño Sauce from my previous post--AWESOME!