Today I am sharing with you my recipe for mini Greek meatballs, served on warm pita with tzatziki, (a yoghurt, cucumber, and garlic spread). This is really what is known in Greece as “street food”. Nothing fancy, just very flavorful meatballs, creamy tzatziki, a sprinkle of mild red onions and parsley, all wrapped in a warm, toasted pita.
The truth is that, in Greece, most people do not usually make these at home because they can find similar pita-wrapped kebabs or souvlaki on almost every street corner. This favorite dish is inexpensive, filling, and delicious. It also makes for a super easy lunch when you are on the go. Since the corner souvlazidhiko (kebab stand) is sadly more difficult to find outside Greece, I thought that this is a recipe worth sharing.
What is in the mix
When I make Greek meatballs, I usually use lean ground beef. Occasionally, however, I have also used a mixture of half beef and half lamb, or, one of half beef and half pork. No matter which combination of meat you choose, the end result will be delicious and juicy. This is because of the many other ingredients that go into the mix: grated onion, garlic, dried oregano and mint, fresh parsley, an egg and bread softened in red wine vinegar. You then form the meatballs, give them a light dusting of flour, and pan-fry them. Easy!
How to serve them
Greek meatballs are almost always served with tzatziki, that quintessential yoghurt-based Greek spread. These meatballs are served either as an appetizer next to a bowl of creamy tzatziki and toasted pita wedges, or, as a main course with a side of Greek salad and a big bowl of Greek fries sprinkled with oregano. Either way, this is a dish that will make everyone in your family very, very happy. I really hope that you try it and let me know what you think!
- 1 lb. ground beef (or a combination of beef & lamb, or beef & pork)
- 2 slices good quality day-old bread, crusts removed
- 2-3 TBSP. red wine vinegar
- ½ onion, grated
- 2 med. garlic cloves
- 1 large egg, lightly beaten
- 1 TBSP. extra virgin olive oil
- 1 tsp. sea salt
- ¼ tsp. freshly ground pepper
- ½ tsp. dried Greek oregano
- ½ tsp. dried spearmint
- 3 TBSP. fresh parsley, minced
- ½ cup flour
- --- olive oil for the pan
- --- red onions for serving, sliced very thinly (optional)
- --- parsley, minced for serving (optional)
- Remove the ground beef from the refrigerator at least 15 minutes before you start cooking. In a large bowl, soak the slices of bread in the red wine vinegar. Let them sit for 5 minutes so they can absorb the vinegar. Squeeze them dry and if there is any vinegar left, discard it. Grate the onion using a box grater and then grate the garlic cloves with the help of a microplane. Add them both to the bowl.
- Next, add the ground beef, egg, olive oil, seasoning, and parsley and mix until all the ingredients are thoroughly incorporated. Cover the bowl and refrigerate for at least half an hour. (This step will make them easier to roll and hold their shape.)
- Measure out heaped tablespoons of the mixture and roll into balls. It should make about 25 meatballs. Place them on a tray and set aside.
- Place a large non-stick skillet over medium-high heat (medium if you have a powerful gas stove). Add enough olive oil to generously cover the bottom of the skillet.
- While the oil is heating, dredge the meatballs lightly in the flour, shaking off excess and place them in the hot skillet. (You will need to cook the meatballs in two batches.) Cook on all sides for about 6 minutes, rolling them around so they cook evenly. Once they are nicely browned, remove them from the skillet and keep warm while you work with the second batch.
- Place three or four of them on a warm pita and add some tzatziki. Sprinkle with some thinly sliced red onions and minced parsley. Wrap the pita tightly around the meatballs and enjoy!
Homemade tzatziki
- ½ English cucumber peeled, seeded & grated
- 2-3 med. garlic cloves, finely minced or passed through the garlic press
- 2-3 TBSP. fresh dill, finely minced
- 16 oz. container of plain Greek yogurt (like FAGE)
- 3 TBSP. extra virgin olive oil
- 1 TBSP. wine vinegar
- ¼ tsp. salt
- Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
- Press the garlic through the press (or use a microplane) and place it in a bowl. Add the minced fresh dill.
- Add the rest of the ingredients, season with salt, mix well and refrigerate overnight or for at least a couple of hours to allow the flavors to develop.
- Before serving, stir it well and taste it. Adjust the seasoning if needed, drizzle with some extra olive oil and serve with toasted Greek pita bread cut in triangles.
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Hi There! I love your recipes, and look forward to making this one. I don’t know if you are aware, but you still have snowflakes floating on your website. It’s actually quite annoying to look at. Just wanted to let you know in case you forgot to take them off post holiday. thank you!
Thank you for your note – I am glad you enjoy reading my recipes! About the snowflakes, they only fall on the banner of my blog and not on the post or recipe itself, so hopefully, they shouldn’t be too distracting. We still have snow on the ground where I live, that’s why I decided to keep them just a little longer!
Marilena,
Thank you so much for sharing these recipe! I have tasted your meatballs and tzatziki, and they are the best –better than in Greek restaurants. I love the way you photographed them, too. The beautiful pita piled high with meatballs and tzatziki, resting on brown paper, reminds me of eating them “to go” in Greece!
By the way, I love your banner with the snowflakes! As I look outside on the newly fallen snow, it makes me feel warm in my kitchen.
– Ratatouille
Thank you so much Dianne for your kind words. This is a family favorite recipe and one that I make all the time – so glad to know that you liked them so much!
These are inspiring me. I can’t wait to make them! The tzatziki is the best. I like the idea of fries and oregano, especially Greek oregano.
Thanks Kathy! Yes, the tzatziki is always part of this dish and the fries with the Greek oregano are a must too!
These look delicious! If I were to substitute fresh mint for dried mint, how much should I use?
So glad you like them Joanna! I always use dry mint for this recipe, but you can substitute it with fresh, I would say about one tablespoon. I hope this helps!