Mediterranean Chicken Meatball Pitas

Juicy chicken meatballs loaded with feta, spinach, sun-dried tomatoes, lemon zest, and toasted pine nuts, tucked into warm pita with crisp Greek salad and creamy tzatziki. A fresh Mediterranean dinner that looks impressive but is secretly simple.

Mediterranean chicken meatballs served with tzatziki, Greek salad and warm pita.

Why You’ll Love This Recipe

I love a recipe that makes me look like I’ve got it all together when really I just mixed a few things in a bowl and shoved them in the oven. That’s exactly what these chicken meatball pitas do.

They check all the boxes: juicy meatballs with feta and spinach, a crisp salad that’s basically a chopped Greek feast, and tzatziki so good you’ll be tempted to eat it with a spoon. And let’s not forget the toasted pine nuts, that little surprise crunch in each bite. All great things come in little packages, right?

You’ve got to try it! I promise after the first bite you’ll wonder why you ever settled for boring chicken dinners. For me, it’s a way to bring back the same fresh, simple joy that made me fall in love with Greek food in the first place. And honestly, the salty feta, sweet sun-dried tomatoes, and that little pine nut crunch all working together? Pure magic.

Ingredients you'll need for this recipe:

• Ground chicken – lean, mild, and perfect for soaking up Mediterranean flavors.
• Feta cheese – salty, tangy, and classic in Greek cooking.
• Sun-dried tomatoes – add a sweet, savory punch.
• Fresh spinach – a little color, a little green, and keeps the meatballs moist.
• Pine nuts – toast them for that buttery crunch (the little surprise everyone loves).
• Breadcrumbs + egg – your binding team to keep the meatballs tender.
• Garlic, lemon zest, oregano – bold, bright Mediterranean flavor in every bite.
• Greek yogurt + cucumber + dill – the base for creamy, refreshing tzatziki.
• Romaine, tomatoes, cucumber, red onion, olives – for that crisp Greek salad.
• Olive oil, vinegar, mustard – simple pantry staples to whisk into a zesty dressing.
• Pita bread – warm and soft to wrap it all up.

Tools you'll need for this recipe:

• Large sheet pan lined with parchment paper
• Mixing bowls (one large, a few small)
• Measuring cups and spoons
• Small jar with lid (for shaking up the salad dressing)
• Scoop or tablespoon (for portioning meatballs)
• Chef’s knife and cutting board
• Box grater (for cucumber and lemon zest)
• Clean kitchen towel (for squeezing cucumber dry)
• Citrus zester or microplane (for lemon zest)
• Dry skillet (for toasting pine nuts)
• Instant-read thermometer (to check meatball doneness)

Step by Step Instructions:

Mediterranean Chicken Meatballs

Juicy chicken meatballs loaded with feta, spinach, sun-dried tomatoes, lemon zest, and pine nuts, served on top of a warm pita bread with Greek salad and creamy tzatziki. A fresh Mediterranean dinner that’s both hearty and light.

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Prep Time:25 minutes mins

Cook Time:20 minutes mins

Assembly Time:10 minutes mins

Total Time:55 minutes mins

Course: Dinner, Lunch, Salad

Cuisine: Mediterranean

Servings: 4

Equipment

• Large sheet pan with parchment
• Mixing bowls
• 2 tablespoon scoop or small scoop
• Instant-read thermometer
• Box grater
• Clean kitchen towel
• Chef’s knife
• Cutting board
• Citrus zester
• small jar with lid

Ingredients

Mediterranean Meatballs:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1 egg beaten
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes in oil drained and finely chopped
• 1/2 cup fresh spinach chopped
• zest of 1 lemon
• 1 clove garlic grated
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper freshly ground
• 1/4 cup pine nuts toasted

Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1/2 cup hothouse cucumber finely grated and drained
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove fresh garlic grated
• 1 tablespoon fresh dill chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Greek Salad:

• 1 head romaine lettuce chopped
• 1 English cucumber diced
• 1 cup cherry tomatoes cut in halves
• ¼ small red onion thinly sliced
• ¼ cup Kalamata olives pitted
• ½ cup feta cheese crumbled

Salad Dressing:

• ¼ cup olive oil
• 1 ½ tablespoons red wine vinegar
• 2 teaspoons fresh lemon juice
• 1 clove fresh garlic finely minced or grated
• ½ teaspoon dried oregano
• ½ teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Serving:

• 4 pita breads warmed
• Fresh dill for garnish

Instructions

Make the Meatballs: 

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place pine nuts in a dry skillet over medium heat.
4. Toast until golden and fragrant, stirring the pine nuts in the pan for about 3–4 minutes.
5. Remove to cool.
6. In a large bowl, combine ground chicken, breadcrumbs, egg, feta, sun-dried tomatoes, spinach, lemon zest, garlic, oregano, salt, pepper, and pine nuts. Mix gently until just combined. Do not over-mix.
7. Scoop about 2–3 tablespoons of mixture and roll into balls.
8. Place on the baking sheet, leaving space between each.
9. Bake for 18–20 minutes, or until the meatballs are golden and reach an internal temperature of 165°F.

Make the Tzatziki Sauce:

1. In a medium bowl, stir together yogurt, cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper until well combined.
2. Chill until ready to use.

Make the Salad Dressing: 

1. In a small jar, combine olive oil, vinegar, lemon juice, garlic, oregano, mustard, salt, & pepper.
2. Whisk or shake until emulsified.
3. Taste and adjust seasoning.

Make the Greek Salad:

1. In a large bowl, combine romaine, cucumber, tomatoes, onion, and olives.
2. Drizzle with dressing and toss gently.
3. Sprinkle with crumbled feta.

Assemble the Pitas: 

1. Warm pita breads in the oven for 4–5 minutes until soft.
2. Spread 1 tablespoon of tzatziki sauce on top of each pita.
3. Add a handful of Greek salad.
4. Top with 4-5 meatballs.
5. Spoon more tzatziki over the top.
6. Garnish with fresh dill.

Notes

• Don’t skip toasting the pine nuts. It makes a huge difference in flavor.
• Make it gluten-free. Swap breadcrumbs for almond flour or gluten-free crumbs.
• Change the protein. Try turkey, lamb, or beef instead of chicken. 
• No pita? Turn it into a grain bowl with rice, couscous, or quinoa.
• Meal prep win. Bake meatballs ahead. They keep in the fridge for 4 days or freezer for 2 months. Reheat in the oven until warm.
• Add more herbs. Fresh parsley, mint, or dill in the salad makes it even brighter.