Mediterranean Meatball Sandwich

Celebrating my favorite Mediterranean flavors with my curious twist. I have always enjoyed the fresh, crisp flavors of mediterranean cuisine, my all time favorite dish is a gyro pita. Trader Joes has the sliced gyro meat in the freezer section but I did not want to have to depend on having it in our freezer when I am craving my favorite flavors. Out of that craving the gyro meatball was created and has become a family favorite.

INGREDIENTS

1 pound lean ground beef

1 pound ground pork

1/4 cup diced sweet onion

2 garlic cloves, minced

1/2 cup Panko crumbs

1 egg, beaten

1/2 cup feta cheese crumbles

1 teaspoon fresh chopped oregano

1/2 teaspoon ground cumin

2 teaspoons fresh grated lemon zest

1 teaspoon Kosher salt

1/4 teaspoon fresh ground pepper

Pitas

Cucumber

Cherry tomatoes

Tzatziki Sauce:

1 and 1/2 cups plain Greek yogurt

1/2 cup diced cucumber, seeded and peeled

1 large garlic clove, minced

3 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh dill

Kosher salt and fresh ground pepper to taste

Olive oil

DIRECTIONS

1. Add all the ingredients to a large mixing bow. With your hands, combine to fully incorporate, be careful not to overmix

2. Form mixture in to 1”meatballs, place prepared balls on to parchment line cookie sheet.

3. In a large non stick skillet, heat some olive oil and heat to medium heat. Add meatballs to the skillet, making sure not to crowd.

4. Cook meatballs for 10 to 15 minutes until they are browned and cooked through. Once they have browned on both sides, partially cover and allow to finish cooking.

5. Remove from skillet and place on platter.

6. For the Tzatziki sauce mix all the ingredients in to a bowl until combined. Season with Kosher salt and fresh ground pepper to taste. Swirl olive oil on top of sauce prior to serving.

7. Add meatballs to sliced pita pocket, garnish with sliced cucumber, cherry tomatoes and Tzatziki sauce. Enjoy.

   Save room for dessert, my Peach Crostata and a scoop of vanilla bean ice cream. Serve the crostata warm or at room temperature, you can’t go wrong either way.