Mediterranean Meatball Pitas
with Tomato, Cucumber & Dill-Yogurt Sauce
- Sesame
- Wheat
- Milk
We’ve ditched the marinara sauce and rolls in this meatball sandwich for tangy yogurt sauce and soft, pillowy pitas! You’ll roast up a sheet of savory Mediterranean spiced beef meatballs, load them into warm pitas with crunchy cucumber-tomato salad, then drizzle with creamy yogurt-dill sauce for a mouthwatering meal in a quick 20 minutes.
Ingredients
2 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Lemon
6 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
10 ounce
Ground Beef
1 tablespoon
Mediterranean Spice Blend
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
• In a large bowl, combine beef*, scallion whites, panko, Mediterranean Spice Blend, 1 TBSP water, 1 tsp salt, and pepper (2 TBSP water and 2 tsp salt for 4 servings). Form mixture into 8 11⁄2-inch meatballs (16 meatballs for 4). • Place meatballs on a baking sheet. (TIP: To help prevent sticking, lightly oil sheet or coat with nonstick cooking spray first.) Roast on top rack until browned and cooked through, 14-16 minutes.
• Meanwhile, dice tomato into 1⁄2-inch pieces. Trim and quarter cucumber lengthwise; thinly slice into quarter- moons. Pick and roughly chop fronds from dill. Zest and quarter lemon.
• In a medium bowl, combine tomato, cucumber, scallion greens, a drizzle of olive oil, salt, and pepper.
• In a small bowl, combine yogurt with as much dill and lemon zest as you like. Season with salt and pepper.
• Wrap pitas in damp paper towels and microwave until warm and pliable, 30-40 seconds; halve crosswise. • Fill pitas with meatballs and salad. (TIP: Cut your meatballs in half for easier pita stuffing.) Drizzle with yogurt sauce. Divide between plates and serve with lemon wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Mediterranean spices and fresh ingredients, though some found the meatballs bland or overly salty.
- Ease of prep: Quick and simple to make, with several mentioning it was perfect for a weeknight dinner.
- Suggestions: Consider adding feta cheese, garlic to the sauce, and making smaller meatballs for easier assembly.
- Portions: Some felt it needed a side dish to be more filling; others wanted more sauce and veggies.
- Pita issues: Many found the pitas too thin, dry, or prone to tearing; some suggested using naan or eating as a bowl instead.
Reviews from our home cooks
Amazing Mediterranean inspired flavors packed into these small meatballs, they're so delicious! Love the yogurt and cucumber salad sides all to stuff into warm pitas! Nothing to dislike on this dish just want an extra lemon for the juice to add to the yogurt sauce and cucumber salad!
Excellent recipe! This one surprised me with how much flavor it packed! The cucumber, tomato & homemade tzatziki makes for a refreshing, yet satisfying meal. Prep time was minimal and clean-up was a breeze! Highly recommend!
Excellent! I made the meatballs smaller and sliced them smaller (they fit in the pita better). I also added a little mayo to the lemon/dill sauce - lots of dill and lemon zest. SO GOOD!!
Could not get enough!! Very easy to make and similar recipe/ingredients to the HF Mediterranean Nachos recipe. I presented the spread as a "build your own sandwich" when served for dinner and it gave a nice family style feel to the night. Will definitely make this again.
Very good! I ended up slicing the meatballs and serving them with the salad and sauce (as a big salad), with the pita on the side; it was equally delicious.
The amount of meat and the size of the meatballs are too large for the pita and for our tastes. I made the meatballs smaller and made some extra sauce. The held-out meatballs and sauce were the next day's lunch.
Solid recipe really enjoyed it. I would definitely recommend just for myself chopping up the meatballs a bit more than I did. I halved them and I added way too much dill. That was my own fault but it was good.
It was just ok... might like the meatballs some other way. A bit dry in pita even with tomato and sauce
Very tasty. Made 16 meatballs instead of 8 and layered the ingredients 3 times when stuffing pita so flavors would be all throughout
In love with all things Mediterranean, but this one was perfect. So easy and delicious!
