Greek Turkey Meatball Pita Wraps with Veggies, Olives & Feta Sauce

Directions

1. Preheat the oven to 400°F. Lightly oil a baking dish and set it aside.
2. Wash and dry all fresh produce before chopping or slicing.
3. Rinse and mince the dill leaves, discarding the stems, and place them in a medium bowl.
4. In the bowl, combine the dill with the garlic, ground turkey, one egg, half of the feta, bread crumbs, Dijon, and herbs. Mix with your hands until everything is evenly incorporated.
5. Shape the mixture into small meatballs using a rounded tablespoon as a guide and arrange them in the prepared baking dish. Bake until cooked through, about 15 to 18 minutes.
6. Meanwhile, in a small bowl, mash remaining feta with the yogurt, a splash of water, salt, and pepper to form a thick feta sauce.
7. In another bowl, whisk together oil, red wine vinegar, and your chosen spices to make a simple dressing.
8. Thinly slice the shallot and add to the dressing, tossing to coat.
9. Trim and slice the bell pepper; add to the bowl, then slice cucumber into rounds and add to the mixture. Halve the tomatoes and olives and toss everything to combine.
10. When the meatballs are ready, halve the pitas and gently open them to form pockets. Divide the meatballs, salad, and feta sauce among the pitas and serve.