Meatball Souvlaki offers a modern, Mediterranean spin on classic comfort food, combining juicy oven-baked meatballs with crisp vegetables and creamy tzatziki, all wrapped in warm whole wheat pita. It’s a colorful, flavor-packed dish that brings together freshness and heartiness in perfect balance.
Ingredients Breakdown
Combining ground turkey and lean ground beef achieves a juicy yet balanced meatball with just the right amount of richness. The turkey lightens the texture while the beef provides deep, savory flavor, making them satisfying without being heavy.
Aromatic spices and flavor enhancers like Dijon mustard, oregano, basil, and black pepper build the foundation of the meatball’s flavor profile. These herbs and seasonings work in harmony, creating Mediterranean warmth in every bite without overwhelming the palate.
Tzatziki, the essential cooling counterpoint, is made with finely chopped cucumber, Greek yogurt, garlic, and dried dill. It’s creamy and tangy with a refreshing crunch that cuts through the richness of the meatballs.
The toppings complete the wrap—crisp lettuce, juicy tomatoes, sweet bell peppers, red onion, and creamy crumbled feta. They add crunch, moisture, and a spectrum of flavors that make each bite exciting.
Choosing whole wheat pita adds nutty depth and holds up beautifully under the generous filling. It’s sturdy enough to wrap, yet soft enough to bite through without spilling the contents.
Step-by-Step Preparation Guide
Start by preparing the meatball mixture. Combine the ground meats with egg, bread crumbs, mustard, herbs, salt, and pepper. Mix gently until just combined to keep the texture tender. Overmixing can make them dense.
Form the mixture into evenly sized meatballs—about 20 to 24—so they cook consistently. Use a broiler pan or wire rack over a baking sheet to allow heat to circulate and excess fat to drip away.
Bake the meatballs in a preheated 400°F oven for 15 to 18 minutes, until cooked through and lightly browned on the outside.
While the meatballs bake, make the tzatziki. Combine Greek yogurt, cucumber, garlic, dill, and seasoning. Let it rest in the fridge to allow the flavors to meld and the texture to thicken.
Next, prepare the toppings. Chop the vegetables and crumble the feta, setting up a wrap station so assembly is quick and easy once the meatballs are ready.
To assemble, start with a warm pita, lay down lettuce, and add a few hot meatballs. Spoon over tzatziki, then layer in the toppings. Each wrap becomes a handheld explosion of textures and tastes.
Recipe Tips & Frequently Asked Questions
How to prevent meatballs from drying out:
Don’t overbake and be sure not to overwork the mixture when combining ingredients.
Best way to store and reheat for make-ahead meals:
Cool meatballs completely before storing in an airtight container or freezer bag. Reheat in the oven or a covered skillet.
Tips for uniform shaping and even cooking:
Use a small cookie scoop or wet hands for consistent sizing. Place evenly on the baking rack.
Making tzatziki a few hours ahead for better flavor:
Chill the sauce for at least an hour before serving for maximum flavor and creaminess.
Can I use only one type of meat?:
Yes, though the flavor and texture will shift slightly. Beef gives a richer taste; turkey creates a leaner result.
How long will the meatballs last in the freezer?:
Up to 2–3 months if stored properly in a sealed, freezer-safe bag or container.
What can I substitute for pita bread?:
Flatbread, naan, or even lettuce wraps make good alternatives.
Is it okay to use fresh herbs instead of dried?:
Absolutely—use three times the amount of fresh to replace dried herbs.
What to Serve With This Recipe
Round out your souvlaki with lemony couscous or a chilled orzo salad for a light, Mediterranean-inspired side. Grilled zucchini, eggplant, or asparagus add smokiness and visual appeal.
For a crisp contrast, serve with a classic Greek salad or a small plate of marinated olives. Their briny bite cuts through the richness of the meatballs.
Add a few dips or spreads like hummus, baba ganoush, or extra tzatziki to create a full mezze-style experience.
Pair with sparkling water infused with fresh mint or cucumber, unsweetened iced tea, or a crisp dry white wine like Sauvignon Blanc.
Creative Variations
Skewer the meatballs and grill them for a charred souvlaki-style option perfect for summer cookouts.
Tuck small cubes of feta into the center of each meatball before baking for a melty, savory surprise.
Skip the wrap and turn it into a rice or salad bowl layered with greens, grains, tzatziki, and toppings.
Swap the pita for naan, lavash, or even toasted brioche buns for a more fusion-style sandwich twist.
Meatball Souvlaki brings together the best of Greek street food and homemade comfort in one flavorful wrap. It’s vibrant, satisfying, and endlessly customizable.
Whether served fresh from the oven or from a meal-prepped batch in your freezer, this recipe is sure to become a regular favorite on your weekly rotation.
Ingredients
For the meatballs:
1/2 lb (225g) Ground turkey
1/2 lb (225g) Lean ground beef
1 large Egg
1/4 cup Bread crumbs
1 tablespoon Dijon mustard
1/4 teaspoon Dried basil
1/4 teaspoon Dried oregano
1/8 teaspoon Salt
1/2 teaspoon Black pepper
For the tzatziki sauce:
1 cup Plain Greek yogurt
1/2 cup English cucumber, finely chopped (unpeeled)
2 cloves Garlic, minced
1/2 teaspoon Dried dill
Salt and pepper, to taste
For the toppings:
Whole wheat pita bread
Green leaf lettuce
Red onion, chopped
Tomatoes, chopped
Cucumber, chopped
Bell pepper, chopped (any color)
Feta cheese, crumbled
Instructions
Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the ground turkey and ground beef. Add the egg, bread crumbs, Dijon mustard, basil, oregano, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed. Form the mixture into small, firm meatballs, about 20 to 24 in total. Arrange them on a broiler pan coated lightly with cooking spray, ensuring they are evenly spaced.
Transfer the pan to the oven and bake the meatballs for 15 to 18 minutes, or until they are browned and cooked through in the center.
While the meatballs are in the oven, prepare the tzatziki sauce. In a small bowl, mix the finely chopped cucumber with Greek yogurt, garlic, and dill. Season with salt and pepper to taste. Stir well, then cover and refrigerate until ready to serve.
Prepare the toppings by chopping the vegetables and crumbling the feta. When ready to serve, warm the pita bread slightly if desired. Fill each pita with green leaf lettuce, a few hot meatballs, and a generous spoonful of tzatziki. Add red onion, tomatoes, cucumber, bell pepper, and crumbled feta to taste.
The meatballs can also be frozen for later use. Let them cool completely before transferring to a large resealable freezer bag. Store for up to a few weeks and reheat for a quick, flavorful meal any night of the week.
Meatball Souvlaki Recipe
Ingredients
For the meatballs:
- 1/2 lb 225g Ground turkey
- 1/2 lb 225g Lean ground beef
- 1 large Egg
- 1/4 cup Bread crumbs
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Dried basil
- 1/4 teaspoon Dried oregano
- 1/8 teaspoon Salt
- 1/2 teaspoon Black pepper
For the tzatziki sauce:
- 1 cup Plain Greek yogurt
- 1/2 cup English cucumber finely chopped (unpeeled)
- 2 cloves Garlic minced
- 1/2 teaspoon Dried dill
- Salt and pepper to taste
For the toppings:
- Whole wheat pita bread
- Green leaf lettuce
- Red onion chopped
- Tomatoes chopped
- Cucumber chopped
- Bell pepper chopped (any color)
- Feta cheese crumbled
Instructions
- Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the ground turkey and ground beef. Add the egg, bread crumbs, Dijon mustard, basil, oregano, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed. Form the mixture into small, firm meatballs, about 20 to 24 in total. Arrange them on a broiler pan coated lightly with cooking spray, ensuring they are evenly spaced.
- Transfer the pan to the oven and bake the meatballs for 15 to 18 minutes, or until they are browned and cooked through in the center.
- While the meatballs are in the oven, prepare the tzatziki sauce. In a small bowl, mix the finely chopped cucumber with Greek yogurt, garlic, and dill. Season with salt and pepper to taste. Stir well, then cover and refrigerate until ready to serve.
- Prepare the toppings by chopping the vegetables and crumbling the feta. When ready to serve, warm the pita bread slightly if desired. Fill each pita with green leaf lettuce, a few hot meatballs, and a generous spoonful of tzatziki. Add red onion, tomatoes, cucumber, bell pepper, and crumbled feta to taste.
- The meatballs can also be frozen for later use. Let them cool completely before transferring to a large resealable freezer bag. Store for up to a few weeks and reheat for a quick, flavorful meal any night of the week.
