45 min 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.

ACTIVE: 30 min. PASSIVE: 15 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
    1. Make the Meatballs:
    2. Preheat oven to 375°F. Mix ground beef with all meatball ingredients (except olive oil) in a bowl. Shape twelve medium sized meatballs. Pour olive oil into bowl.
    3. Roll meatballs one-by-one in the oil before placing on sheet pan. Roast for twenty minutes.

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

      Pita Pocket
    5. Heat mini pita in oven for two minutes. With serrated knife, cut a slit along top crease.
    6. Stuff romaine into pita and place meatball over it. Spoon salsa over meatball.
    7. Enjoy!


Amount per 100g

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Chef Sarah Russo