Mediterranean Meatball Pita Pockets

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6


  • Vita Ice Acai Blueberry Pomegranate
  • 1 lb. Lean Ground Beef or ground chicken
  • 2 cloves Garlic minced
  • ½ cup Panko Breadcrumbs
  • 2 tbsp. Fresh Parsley
  • Zest & Juice of 1 Lemon
  • ½ tsp. EACH Salt, Black Pepper, and Ground Cumin
  • ½ cup Plain Greek Yogurt
  • 1 Avocado ripe
  • ½ cup Cilantro fresh
  • Cucumbers diced
  • Cherry Tomatoes halved
  • Hummus and/or Tzatzhiki
  • Pita Bread halved
  • Pickled Onions
  • Baby Arugula


  • Preheat oven to 400F.
  • In a large bowl, combine the ground meat, minced garlic, breadcrumbs, chopped parsley, lemon zest and seasonings. Mix well, then shape into 2 tablespoon sized meatballs.
  • Place in an oven-safe skillet over medium heat with olive oil to sear on both sides 1-2 minutes until golden brown.
  • Transfer to the oven to finish cooking 8-10minutes.
  • In a food processor, combine the yogurt, lemon juice, cilantro, and avocado. Blend until smooth, adjusting to taste with salt and black pepper.
  • Assemble your pita pocket with the baby arugula, diced cucumbers, and cherry tomatoes, tzatzhiki or hummus, the meatballs, and pickled onions.
  • Enjoy with Vita Ice Acai Blueberry Pomegranate for a complimentary refreshment!