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Greek Meatballs in Pita

Winter 2011
201101010.jpg
food and drink

BY: Heather Trim

These savoury veal meatballs (a.k.a. keftethes) combine the cornerstones of simple yet abundantly flavourful Mediterranean-style ingredients—lemon, mint, garlic and oregano. For a simple dinner, this stuffed sandwich served with a side of olives is perfect. Or, serve meatballs as an appetizer with tzatziki.

1 lemon
¼ cup (50 mL) dried unseasoned bread crumbs
1 egg, lightly beaten
¾ lb (375 g) ground veal
¼ cup (50 mL) finely grated peeled potato
1 green onion, finely minced
2 garlic cloves, minced
2 tbsp (25 mL) finely chopped fresh mint leaves
1 tsp (5 mL) dried oregano leaves
½ tsp (2 mL) salt
Generous grinding black pepper
3 tbsp (45 mL) all-purpose flour
Olive oil
6 medium pita

FILLINGS
Tzatziki, crumbled feta, sliced tomatoes and cucumber, shredded lettuce

1 Finely grate peel from lemon into a large bowl, then squeeze in about ¼ cup (50 mL)juice. Add bread crumbs and let stand 5 minutes, so bread crumbs absorb the juice.

2 Stir in egg then veal, potato, onion, garlic, mint, oregano, salt and pepper. Mix gently just until combined. Form into 1-inch (2.5 cm) meatballs, then flatten slightly. Place flour on a plate. Lightly coat meatballs in flour, shaking off excess. Set meatballs on a baking sheet.

3 Coat a large frying pan with oil and set over medium heat. Add as many meatballs to pan as you can without crowding it. Turn gently until they’re golden on all sides and cooked through, 8 to 10 minutes. Repeat with remaining meatballs adding more oil if needed.

4 Slice off top third of pita and open up the pocket. Slather inside with tzatziki. Then fill with about 5 meatballs and filling ingredients. Sprinkle with a little mint if you wish.

Makes 6 sandwiches

What to Serve

201101010.jpg
food and drink

Greek Meatballs in Pita

Winter 2011

BY: Heather Trim

These savoury veal meatballs (a.k.a. keftethes) combine the cornerstones of simple yet abundantly flavourful Mediterranean-style ingredients—lemon, mint, garlic and oregano. For a simple dinner, this stuffed sandwich served with a side of olives is perfect. Or, serve meatballs as an appetizer with tzatziki.

1 lemon
¼ cup (50 mL) dried unseasoned bread crumbs
1 egg, lightly beaten
¾ lb (375 g) ground veal
¼ cup (50 mL) finely grated peeled potato
1 green onion, finely minced
2 garlic cloves, minced
2 tbsp (25 mL) finely chopped fresh mint leaves
1 tsp (5 mL) dried oregano leaves
½ tsp (2 mL) salt
Generous grinding black pepper
3 tbsp (45 mL) all-purpose flour
Olive oil
6 medium pita

FILLINGS
Tzatziki, crumbled feta, sliced tomatoes and cucumber, shredded lettuce

1 Finely grate peel from lemon into a large bowl, then squeeze in about ¼ cup (50 mL)juice. Add bread crumbs and let stand 5 minutes, so bread crumbs absorb the juice.

2 Stir in egg then veal, potato, onion, garlic, mint, oregano, salt and pepper. Mix gently just until combined. Form into 1-inch (2.5 cm) meatballs, then flatten slightly. Place flour on a plate. Lightly coat meatballs in flour, shaking off excess. Set meatballs on a baking sheet.

3 Coat a large frying pan with oil and set over medium heat. Add as many meatballs to pan as you can without crowding it. Turn gently until they’re golden on all sides and cooked through, 8 to 10 minutes. Repeat with remaining meatballs adding more oil if needed.

4 Slice off top third of pita and open up the pocket. Slather inside with tzatziki. Then fill with about 5 meatballs and filling ingredients. Sprinkle with a little mint if you wish.

Makes 6 sandwiches

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