Greek Vegetarian Meatball Pitas

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When you’re counting your macros, or simply starting to make mindful choices with your food, there’s nothing worse than feeling like you are exempt from partaking in some of the best food experiences. Enjoying a satisfying, tasty appetizer is one of them. I’m always on the hunt for great starter recipes, not only because I appreciate having a little nibble while cooking my actual dinner, but if I’m ever entertaining, guests always love a light dish while waiting as well.

While scouring Pinterest, I saw a recipe for lamb meatballs that were served on a mini pita as an orderve. It inspired this adaptation, of a less fatty, more macro-friendly version (not to mention not nearly as fancy).

The Sol Cuisine Greek Moussaka Meatballs used are a staple in my house, and can definitely be enjoyed on their own if you want to go that route too. I’d encourage making your own meatballs if they weren’t so convenient. Not only are they frozen, cutting down the prep time substantially, but they’re also a meat substitute. It’s a plus when you don’t have to be concerned about whether they’re cooked or not. If you have never used meat substitutes, rest assured these meatballs taste like the real thing. They also help to tie the Greek flavors together. If you’re still uninterested, you can find other frozen meatball options, or make your own.

I’m also a big fan of utilizing store-bought ingredients that are ready to go. There’s no shame in finding a great macro-friendly tzatziki premade, instead of making it from scratch. If you’re extremely gung-ho about making your own, there’s plenty of online recipes that use Greek yogurt. For me, I find it’s easier to stay on track, when I can cut down on the time spent in the kitchen. Keeping things simple and accessible is sometimes key to long-term success when it comes to nutrition.

The tzatziki brand I used is Summer Fresh. It’s a Canadian company, and as far as I can see, it’s not sold in the US just yet. I’m certain you could find an alternative with similar macros. The macros for 1 tbsp of the brand I used are: Carbs: 2g; Fat: 1.5g; and Protein: 1g Joseph’s lavash bread can be purchased online, and is starting to be sold in some health food stores in both the US and Canada.

If you’re not familiar with lavash bread, it tastes almost identical to a pita, the only difference is that it’s thinner. It also happens to be quite low carb. If these mini pita bites aren’t your thing, you can always crumble the meatballs, and make a flatbread with the same ingredients below. Also, important to note that there will be extra lavash left once you cut the circles out. If you want to measure the excess and omit it from your macros, you can, but the amount of carbs would be borderline negligible, so it’s up to you.

If you don’t have a circle cookie cutter, you can use any kitchen utensil, glass, or cup you own and use a knife to trace/cut around it. Feel free to be resourceful, the circles don’t have to be perfect by any means.

Veggie Greek Meatball Pita

Greek Vegetarian Meatball Pitas

Yield: 1 Serving
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

A less fatty, more macro-friendly version of a classic Greek meatballs & pita dish!


  • ½ Sheet Of Joseph’s Lavash Bread
  • 30g Tzatziki
  • 4 Sol Cuisine Greek Moussaka Meatballs
  • 5g Diced Cucumber
  • 8g Red Onion
  • 1 Tsp Dried Dill


    1. Preheat oven to 350 degrees fahrenheit on bake, & put four meatballs onto baking tray with parchment paper.

    2. While oven is heating up, take 1/2 a sheet of joseph's lavash bread, & cut 4 circles out using a circle cookie cutter. These will function as your base.

    3. When oven is ready, put the pan of meatballs in, and set timer for 7 minutes. Once timer goes off, take meatballs out, flip them and put them back in the oven for another 7 minutes.

    4. While meatballs are cooking, prep 30ml of tzatziki in a bowl, & dice red onions and cucumber

    5. Once meatballs are out, start to assemble. Divide the tzatziki amongst all four pieces of "Pita", followed by the cucumber, and red onion. Lastly, place meatballs in the center.

    6. Garnish with dill, & enjoy

Nutrition Information
Yield 1 Serving Serving Size Entire Recipe
Amount Per Serving Calories 234Total Fat 9gCarbohydrates 16gProtein 16g

Did you make this recipe?

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This is a guest post from community member Amy O’Connor:

“Hey! I’m Amy O’Connor, and I am a nutrition coach/macro-friendly recipe developer. In addition to running my instagram account (the handle is: mymacromunchies), where I have the best time posting my daily meals/recipes; I also own a company called The Macro Munch. I started the company this year providing several services such as nutrition coaching, virtual cooking lessons, and pantry sweeps/grocery shopping (for client’s who live close to me). My goal is to be a primary resource for those intimidated by the health and fitness space, and to get people excited about cooking. There’s a misconception that you have to deprive yourself of the foods you love in order see results in your efforts towards better health, and I’m here to debunk that myth with the recipes, and product knowledge I share.”

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