These Greek meatball pitas are delicious, easy to make, and will likely become a regular in your weeknight dinner rotation. Modeled after a Greek classic, Keftedes, this version involves baking the meatballs for a healthier twist. If serving the meatballs as an appetizer with tzatziki, I'd recommend going the traditional route and frying the meatballs. Fried or baked, these meatballs are also delicious served with basmati rice, tzatziki, and a Greek salad.
To prepare the Greek meatballs (keftedes), add all of the ingredients into a large bowl and mix well using your hands (5 minutes). Squeeze with your hands while mixing to allow the ingredients to combine. If the mixture isn't firm enough, add more breadcrumbs as needed. Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 1 hour.
If baking the meatballs, preheat the oven to 200°C or about 400°F. Take the mixture out of the refrigerator and roll into the shape of meatballs about the size of a walnut (or bigger if you prefer). Place meatballs on a greased baking sheet or a baking sheet lined with parchment paper.
Bake for about 20 minutes, turning the meatballs over halfway through the cooking time.
If frying, dredge the meatballs lightly in flour after shaping them. Make sure to dust off any excess flour. Using a deep fry or candy thermometer, bring the oil up to 350-375°F (about 175-190°C). I like to use avocado oil for frying. Healthier than vegetable oil and has a very high smoke point. You can fry the meatballs in a shallow pan or cast iron skillet. Place the meatballs on a dish lined with paper towel after frying to absorb any excess oil.
To assemble the Greek meatball pitas, wrap a stack of pitas in aluminum foil and place in the oven for 3-5 minutes to warm. Once the pitas are warmed, place 3+meatballs on each pita. Garnish with lettuce, tomato, red onion, crumbled feta, and tzatziki. Enjoy!