Baked meatballs with pitta and tzatziki recipe

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  • Healthy
serves: 4
Skill: easy
Cost: cheap

Nutrition per portion

Calories 335 kCal 17%
Fat 15g 21%
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  • Celeb chef James Tanner has created this great recipe with frozen meatballs. Serve with grilled pitta and homemade tzatziki.


    • 1 pack of meatballs
    • 4 large pitta breads
    • 1 bag of mixed leaf salad
    • 150g Greek yogurt
    • 2 cloves garlic, chopped
    • Half a peeled and diced cucumber
    • Juice of half a lemon


    • Peel the cucumber and remove any seeds. Dice into 1cm-cubes and leave to drain on a kitchen towel.

    • Remove the meatballs from packaging and cook as guided from pack.

    • Score the pitta breads to create an envelope effect and toast for one minute, on both sides, under a hot grill.

    • Mix the drained diced cucumber with the yogurt, garlic and lemon juice then season to taste to make the tzatziki.

    • Remove the meatballs from the oven and leave to cool slightly. Then place in a bowl and crush slightly with a fork.

    • Take the pitta breads and add some of the salad leaves into the breads and separate the meatball mix between the four pittas. Finish with a spoonful of tzatziki.

    Top tip for making Baked meatballs with pitta and tzatziki

    Top tip: Does your pitta bread always rip and fall apart when you slice it? Cut them open with scissors instead of a knife - no more broken pittas!

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