Meal Kit: Meatball Tortilla Sandwiches Recipe.
These meatballs are the best I have ever made. They’re hearty, protein-packed and full of flavor. The avocado tzatziki sauce ties everything together making it a complete meal!
Greek Meatballs Tortilla Sandwich
A traditional Greek tortilla sandwich with meatballs, avocados and tzatziki. It’s really a hearty, protein-packed tortilla wrap you will enjoy for breakfast, lunch or dinner.
The ingredients for the meatballs are ground beef, onion, garlic and parsley. The meatballs are cooked in a skillet until they are browned on all sides. You can use any type of ground meat you like but I prefer to use lean ground beef because it cooks faster than other types of ground meats and doesn’t have a lot of fat in it. While the meatballs are cooking make your tzatziki sauce by combining plain Greek yogurt with cucumbers (grated), lemon juice, dill weed and garlic powder or minced garlic if you prefer it that way!
When making these tortillas you only need two cups flour so save the rest for another recipe or freeze it for future use! The tortillas come together quickly; once you have everything ready just mix them up until they form a dough ball then roll out into thin rounds while hot then let cool before assembling sandwiches (you may want to put some plastic wrap over them while cooling).
Assemble your sandwiches by spreading tzatziki sauce onto one side of each tortilla followed by layers of chicken salad then sliced avocado slices sprinkled with salt & pepper – top with another layer of tortilla then flip over so both sides are covered in deliciousness!! Place them back on baking sheet lined with parchment paper sprayed lightly with nonstick cooking spray – bake at 350 F degrees until golden browned around edges (approx 10-15 minutes).
Remove from oven & allow cooling briefly before cutting into quarters (or 2″x2″). Serve warm topped with extra sliced avocados/tomatoes if desired! Store leftovers stored separately or refrigerated for up to 3 days after assembly; reheat gently just prior serving time.
To save time, make the tzatziki and marinade the meatballs ahead of time. You’ll need to let them sit in the refrigerator for at least 2 hours—the longer you let them sit, the better tasting they will be.
In addition to preparing your tzatziki and meatballs, you’ll want to chop up some vegetables for this sandwich so it doesn’t turn into a sloppy mess. Chopped cucumber and red onion is my favorite combination!
- Prepare the meatballs:
- Preheat the oven to 350°F on convection roast. In a large bowl, combine all ingredients except garlic powder and oil. Mix thoroughly to combine by hand or using an electric mixer with paddle attachment until just combined (the mixture will be slightly crumbly).
- Shape into 20 1/2-inch balls, patting each firmly into a ball shape before transferring them to a parchment-lined baking sheet; they may not all be exactly uniform, but that’s OK! Sprinkle with remaining 2 tsp garlic powder and drizzle with oil; bake for 15 min or until cooked through (exact time varies depending on how small or large your meatballs are). Let cool for 5 min then slice in half horizontally before serving.
Servings: 4 servings
This recipe is a great choice for a party or other get-together, but it’s also easy enough to make for a quick family meal. The tortillas are thin, so you can eat them with your hands and avoid any awkwardness about “what fork do I use?”
I hope you enjoy this recipe! It’s really a hearty, protein-packed tortilla wrap that you will enjoy for breakfast, lunch or dinner.