30 minutes serves 2-4

Mediterranean Meatball Pita

Make a batch of meatball and set out the pita and fixings for a great serve-yourself lunch or casual dinner.

PREP: 5 min. ACTIVE: 15 min. PASSIVE: 10 min. DIFFICULTY Medium



    • 2 lbs. PRE ground beef
    • 1 tsp. salt
    • 1 tsp. ground cumin
    • ½ tsp. white pepper
    • ½ tsp. lemon rind (minced)
    • 3 garlic cloves (minced)
    • 2 tbsp. olive oil
    • ¼ cup fresh parsley (minced)


    • 1 cup seedless cucumber (diced)
    • ¼ cup feta cheese crumbles
    • ½ cup fresh mint leaves
    • 3 oz. fresh lemon juice

Pita Pocket Assembly

  • 2 mini pitas
  • 1 cup romaine (chopped)
  • 2 meatballs
  • 1/2 cup salsa



    1. Preheat oven to 375F. Mix ground beef with all meatball ingredients (except olive oil) in a bowl. Shape twelve medium sized meatballs. Pour olive oil into bowl.
    2. Roll meatballs one-by-one in the oil before placing on sheet pan. Roast for twenty minutes.


    1. Chop cucumber into ¼ inch cubes. Mince mint leaves and juice lemon. Toss all ingredients into bowl and combine.

    Pita Pocket

    1. Heat mini pita in oven for two minutes. With serrated knife, cut a slit along top crease.
    2. Stuff romaine into pita and place meatball over it. Spoon salsa over meatball.
    3. Enjoy!

    recommended: PRE 92% lean ground beef

    To make this we used

    92% Lean Ground Beef


    Amount per 100g