Greek Meatball Pitas with Feta

I love flipping through magazines after work and am routinely ripping recipes out of Real Simple almost monthly because the recipes always look yummy and, well, simple.  I stumbled upon this recipe for Greek Meatball Pitas with Feta in the January 2020 issue and since we tend to hit up our favorite local Greek spot at least every other week, I thought we'd try to replicate some of our faves at home.  They look fancy but were super simple to put together, and the spices in both the sauce and meatballs really gave them delicious flavor.  We had lots of leftovers which I think you could easily freeze or have for lunch the next day, and though it'll never be as good as our local spot, sometimes it's nice to just stay home and cook :)

Greek Meatball Pitas with Feta

Ingredients

1/2 cup plain whole milk Greek yogurt

2 tsp fresh lemon juice {from 1 lemon}

3 Tblsp finely chopped fresh mint, divided

1 1/4 tsp salt, divided

1 small red onion

1.5 to 2 lbs ground lamb or beef

3 cloves garlic, minced

2 tsp ground cumin

4- 6 inch pitas, warmed

1 Persian cucumber, sliced

Tomatoes

Feta

Instructions

1. Stir yogurt, lemon juice, 1 Tblsp mint, and 1/4 tsp salt in small bowl.  Set aside.

2. Cut onion in half lengthwise. Finely chop one half and thinly slice the remaining half.  Set aside.

3. Heat large grill pan over medium-high heat.  Mix meat, finely chopped onion, garlic, cumin, remaining 2 Tblsp mint and 1 tsp salt in large bowl until well combined.  Form into small, oblong meatballs {about 20}.  Add oil or cooking spray to pan.  Cook meatballs until browned and cooked through, about 10 minutes, turning once.

4. Spread yogurt mixture on warmed pitas.  Top with meatballs, thinly sliced onion, cucumber, tomato, and feta.

Serves 4

adapted from real simple

xoxo,
stephanie marie