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Lemon Meatball Pitas with Tahini Feta Slaw

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Super simple Greek Meatballs and a tangy whipped feta slaw all tucked into a warm pita: this Lemon Meatball Pitas with Tahini Feta Slaw are a crowd pleaser!!

Super simple Greek Meatballs and a tangy whipped feta slaw all tucked into a warm pita: this Lemon Meatball Pitas with Tahini Feta Slaw are a crowd pleaser!!

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If you know my blog at all, you know that Mediterranean food has my heart. Fresh, cozy, and filled with vibrant flavors… I could seriously eat any variety of Mediterranean cuisine all day everyday. So, when I stumbled upon a traditional Keftedes recipe, I was seriously intrigued. Keftedes, kofta, kofte… it can be spelled many confusing ways. What it is, however, is really quite simple. Keftedes are your traditional Middle Eastern/Balkan meatball with a mixture of spices and flavors. 

While many are coated in flour and fried, I took a healthier stab at this classic dish — baking my Keftedes in a high temperature oven. Still, these meatballs don’t lack any flavor, and are super moist. These flavorful, easy, and healthy meatballs are absolutely perfect tucked into a warm, luscious pita. Then, with the addition of extra whipped feta and a tahini feta slaw? This recipe is over the top. You have to give it a try!!

The breakdown…

This Lemon Meatball Pitas with Tahini Feta Slaw recipe starts off by making those to-die-for Middle Eastern meatballs. Ground beef and ground turkey are specified here, simply because I think they pair best with the Middle Eastern flavors. However, it’s totally up to you on which meat you choose to work with, as this recipe contains enough moisture to keep just about any meat from drying out. In fact, you could probably even use ground chicken or pork. The sky’s the limit, so go with what you love!


The next additions to these meatballs are the binding factors: the egg and the panko. To put it short, every good meatball needs some substance to hold it all together. I personally love the crunch from the panko breadcrumbs and the moisture from the egg, so this combo is always my go-to. That being said, these meatballs definitely aren’t all filler. With olive oil for moisture and flavor (if you use a good one!!), and some lemon juice for some tang, these meatballs pack a big punch into a small package. Then, with the addition of all the fresh herbs and spices, these Keftedes are truly next level. It may seem like an overwhelming amount of spices, but, trust me, it’s worth it!

The tahini feta slaw…

Next up, let’s talk about the other star of this Lemon Meatball Pitas with Tahini Feta Slaw recipe: the slaw. This slaw is definitely not your average, boring cabbage. No, with whipped feta that acts as the “dressing” when paired with some red wine vinegar, this tahini feta slaw really is out of this world. Feta is such a staple in my house (if you can’t tell by my recipes lol). It truly amps up just about any dish, especially when whipped. 

If you’ve never tried whipped feta, you’re missing out. Light, fluffy, with a perfect salty and smooth flavor — it’s truly the best. The whipped feta for these Lemon Meatball Pitas with Tahini Feta Slaw is my go-to recipe. In fact, I based it off of the recipe in my Falafel Naan Wraps with Whipped Feta. For these pitas, however, I amped it up with the addition of some tahini. If you’ve never tried it, tahini is a paste that comes from ground up sesame seeds. I like to equate it to a more bitter, tangier thin hummus. Although the flavor can be a lot to handle in large quantities, it’s absolutely perfect when dimmed down in this whipped feta. 

Super simple Greek Meatballs and a tangy whipped feta slaw all tucked into a warm pita: this Lemon Meatball Pitas with Tahini Feta Slaw are a crowd pleaser!!

all about that whipped feta…

That tahini whipped feta is delicious as is, so make sure you save some to lather onto your pitas when it’s time to serve. But, with the other half, go ahead and toss it with all that cabbage and carrots. For this Lemon Meatball Pitas with Tahini Feta Slaw, I usually opt to buy pre shredded cabbage and carrots — just because it takes way less time and they usually aren’t too expensive. That being said, you could totally shred up your own ingredients. With that whipped feta and a little acid from the lemon juice, you have yourself an amazing slaw. Like, seriously, I can eat this slaw right out of the bowl with a fork. It’s that good!! 

With your meatballs, slaw, and whipped feta all good to go, it’s time to assemble those pitas! For this Lemon Meatball Pitas with Tahini Feta Slaw recipe, I like to go with pita pockets, as opposed to the flatbread variety. They’re super easy to stuff with all the good stuff in pocket form. Plus, each bite is not dominated by the bread. Still, if you wanted to go with a flatbread option, or even a naan, that would be delicious.

let’s talk pita!!

Either way, I recommend picking a really good pita for this recipe. Whether you’re making it for a simple lunch or meal prep, or you’re serving these up for tonight’s family dinner, a good pita makes all the difference. Personally, I like to make my own. I love this recipe by the Mediterranean Dish (and really all of her recipes). Whether you make it in the oven as a pocket, or on the stove as a flatbread, this recipe has always been my tried-and-true favorite. 

With that luscious warm pita and all the goods inside, this Lemon Meatball Pitas with Tahini Feta Slaw recipe is perfect for any occasion. Making lunch for friends? Meal prep? A weeknight dinner? Mediterranean themed dinner party? This recipe is always good. You have to try it out!

I hope you love this Lemon Meatball Pitas with Tahini Feta Slaw recipe as much as I do! Let me know what you think in the comments below!

Lemon Meatball Pitas with Tahini Feta Slaw

Recipe by Annie PatrickCourse: Main Course, Sandwich, Handheld, Lunch, DinnerCuisine: Mediterranean, Greek, Levatine, Middle Eastern, BalkanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Super simple Greek Meatballs and a tangy whipped feta slaw all tucked into a warm pita: this Lemon Meatball Pitas with Tahini Feta Slaw are a crowd pleaser!!

Ingredients

  • meatballs:
  • 1 lb ground beef or ground turkey

  • ¼ cup panko breadcrumbs

  • 1 egg

  • 2 tbsp olive oil

  • ½ a lemon, juiced

  • ¼ cup fresh parsley, finely chopped

  • ¼ cup fresh mint, finely chopped

  • 2 tsp dried oregano

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • ¼ tsp ground nutmeg

  • ½ tsp ground cinnamon

  • ½ tsp salt

  • assembly:
  • 2 tbsp tahini

  • ¼ cup plain greek yogurt

  • 8 oz feta cheese

  • 3 tbsp water

  • 1 tsp honey

  • ½ a lemon, juiced

  • 3 cups shredded cabbage of choice

  • ½ cup shredded carrots

  • 6 scallions, thinly sliced

  • 2 tbsp olive oil

  • 2 tbsp red wine vinegar

  • 4-6 pitas, halved and warmed

Instructions

  • Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil and a wire baking rack. Grease the wire rack with olive oil or cooking spray.
  • In a medium bowl, combine all meatball ingredients. Roll into 1-2 inch balls and place on the greased baking rack. It should make about 15-18 meatballs. Spray or drizzle the meatballs with olive oil and bake in the preheated oven for 18-22 minutes, or until the meatballs are cooked through and crisp.
  • Meanwhile, make the slaw. In a food processor, whip the tahini, greek yogurt, feta, water, lemon juice and honey until light and fluffy, about 3 minutes. In a separate large bowl, toss the cabbage, carrots, and scallions with half of the whipped feta mixture and the 2 tbsp olive oil and red wine vinegar.
  • To assemble your pitas, spread some of your reserved whipped feta on the inside of your pita pockets. Layer on some of the tahini feta slaw, and finish off with a few of the meatballs. Enjoy!
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