Greek Meatball Pita Pockets with Herb Feta Spread

• Whipped Feta:
• 8 oz. feta
• 4 oz. cream cheese, room temperature
• 1 tbsp olive oil
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• zest of 1 lemon
• salt & pepper, to taste
• Lamb Meatballs:
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 1/3 cup panko breadcrumbs
• 2 Tbsp milk
• 1 egg, beaten
• 1 lb. ground lamb
• 1 tsp dried oregano
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• Pita Pockets:
• 3 whole pita pockets, cut in half (6”-8” size)
• lettuce, for assembling
• tomato, for assembling
• cucumber, thinly sliced, for assembling

Herb Feta Spread:

Using a food processor, pulse the feta, cream cheese and olive oil until smooth. Fold in parsley, mint, lemon zest, salt and pepper and set aside while making the meatballs.

Meatballs:

Using a medium sauté pan, heat olive oil, onion, and garlic over medium-high heat. Cook until translucent and fragrant and set aside to cool. Mix panko and milk in a small bowl. Combine ground lamb, panko/milk mixture, sautéed onions, egg, oregano, parsley, salt and pepper until thoroughly blended. Roll 2” sized meatballs to fill each well. Lightly brush each well of the Meatball Griller with oil. Place a meatball into each well and place on preheated grill top. Cook over medium heat for 3-4 minutes. Turn the meatballs and cook for an additional 2 minutes. Turn meatballs a third time and cook for 2 minutes or until meat thermometer reads an internal temperature of 160°F. Repeat until all meatballs are cooked.

Assembly:

Preheat oven to 400 °F. Place pitas on a baking sheet and warm for 5 minutes. Cut in half and build your meatball pita pocket by spreading feta spread on the inside and adding 2-3 meatballs, lettuce, tomato, and cucumber. Makes about 6 pita pocket sandwiches.