One of the more “kid-friendly” meals we do have fairly often is stuffed pitas (or wraps). I set out several different bowls of stuffing ideas and let them pick what they like. The only rule is that they have to choose at least three veggies. We usually have chicken or chickpeas for some protein and I’ll make tzatziki (super easy). I think the kids like that they get to be in control a bit, it makes it sort of like Subway and my kids love Subway. This week, I decided that I wanted to try something a bit different, Greek meatballs. It worked out really well, except for my daughter, the youngest. With a bit of convincing, though (I stuck a toothpick in her meatballs and told her they were just like lollipops) I was able to get her to try a bite. She ultimately (with some bribery, I’m only human) ate two full meatballs. I’m calling it a great success!
Meatballs:
1 Lbs ground beef
1 Lbs ground pork
1 egg
3 garlic cloves, minced
1 tbsp oregano
2 tsp cinnamon
1 lemon, zest only, juice reserved
salt and pepper to season
Sauce:
1 Cup plain greek yogurt
1 tbsp lemon juice (from above)
1/3 C mint leaves, chopped finely
Extras:
Pita bread
assorted veggies; I used lettuce, cucumbers, olives, tomatoes, bell peppers
feta cheese
Preheat the oven to 375 degrees Farenheit.
First make the sauce. Combine the yogurt, lemon juice and mint. Mix well and set in the fridge until ready to serve.
In a small bowl, mix together the oregano, cinnamon, lemon zest, salt and pepper. Set aside.
Lightly beat the egg until the yolk and white are combined. In a large mixing bowl combine the beef, pork, egg, garlic and oregano mixture. Using your hands, mix it all together until well combined. Roll the mixture into 1″ balls. Bake for 20 minutes.
Once the meatballs are cooked fill or top your pita with veggies, a few meatballs, sauce and some feta. Enjoy!
Kitchen, uncorked 