- Meatballs
- 1 (5.3 oz.) container plain Greek yogurt
- ½ c. sour cream
- ½ tsp. minced garlic
- 1½ T. lemon juice
- 1 T. rice vinegar
- 1 T. diced fresh dill
- 1 tsp. salt
- ½ tsp. pepper
- Pita bread
- 6 oz. grape tomatoes, halved
- ¾ c. diced cucumber
- ½ c. diced red onion
Preheat the oven to 400°F. Line a baking sheet with parchment paper and arrange the raw meatballs, evenly spaced, on the baking sheet. Bake the meatballs for 18-22 minutes, or until they each internal temperature of 160°F.
Mix the yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper together until well blended. Chill until ready to serve.
Slice the pita bread in half.
Remove the meatballs from the oven and place 2 meatballs into each half of pita bread. Drizzle with the yogurt sauce and top with the tomatoes, cucumbers, and red onion.
- Yields: 8 servings
- Preparation Time: 30 minutes (assuming you've mixed the meatballs and made the pita earlier - or used premade)
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