These easy Greek Meatball Pita Sandwiches are packed with crisp cucumbers, onions, spinach, cherry tomatoes, flavorful meatballs, and finished with a drizzle of tzatziki and fresh oregano!
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Every once in a while, the Joey Tribbiani in me really wants a sandwich. And just like Joey, when the craving hits, I want a sandwich in my hands fast! So when I recently got a craving for a Greek style pita sandwich, I was happy that I had Hungryroot ingredients on hand. I can make the dishes I want within minutes using their easy-to-prepare food.
I had some of Hungryroot’s Grass-Fed Meatballs in the freezer, a package of their Whole Grain Pita Pockets, cherry tomatoes, baby spinach, and some cucumbers and red onions to use. All the makings I needed to put a delicious Greek style sandwich together!
Assembling this sandwich is super easy! The only thing that needs to be warmed up is the meatballs. They’re already cooked, so it just takes a few minutes. I slice them in half so they can be tucked into the pita bread nicely. After they’re warmed up, I like to let them cool slightly so they’re not piping hot inside my sandwich. Then, I can start tucking the rest of the ingredients inside my pita pocket.
Greek Meatball Pita Sandwiches
Most Greek dishes are made with fresh herbs and vegetables. So I took that as inspiration for my sandwich. A sandwich should be simple with layers of flavors that compliment each other. And I think this Greek pita sandwich accomplishes just that!
I used about half a package of meatballs to make two sandwiches. I cut the meatballs in half. Then, I heated some olive oil in a skillet and warmed the meatballs until they were golden brown. Once the meatballs were warmed through, I took them off the heat and allowed them to cool slightly before filling the pitas.
Then, I sliced two pita pockets open and added a small handful of baby spinach into each pocket, followed by the cherry tomatoes, onion, cucumber, and meatballs.
Before serving the sandwiches, I finished them with a drizzle of tzatziki (I used Kite Hill Plant Based Tzatziki Dip) and a sprinkle of fresh oregano from our garden.
Ingredients
- 1 tbsp. olive oil
- 6 Grass-Fed Beef Meatballs, or Cooked + Seasoned Turkey Meatballs, sliced in half
- 2 Whole Grain Pita Pockets
- Small handful baby spinach
- 6 cherry tomatoes, halved
- 6 thin slices red onion
- 6 thin slices cucumber
- 2 tbsp. tzatziki sauce
- Optional: fresh oregano
Instructions
- Heat olive oil in skillet over med-high.
- Add the meatballs to the skillet and cook for about 5 minutes, turning occasionally, until they're warmed through and golden brown on the outside. Then, remove from heat and set aside.
- Slice the pita pockets open. Add a small handful of baby spinach to each pita.
- Then, add the cherry tomatoes, onion, cucumber, meatballs.
- Finish each pita with a drizzle of tzatziki sauce, about a tablespoon per pita.
- Sprinkle fresh oregano on top of each pita, if desired, and serve.
This may not be a Joey approved meatball sub (although that would be pretty easy to do with Hungryroot ingredients, too), but this Greek inspired pita pocket is a fast and delicious way to satisfy your sandwich craving!
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