Meatball Sub Pita Pockets

This recipe is a play on my “sweet and spicy meatballs” recipe. The similar ingredients between this recipe and my sweet and spicy meatballs can be interchangeable here. however, I tweaked the recipe just slightly just for this recipe and it pairs really well with the sweetness of the pita bread. It is not spicy but it does have a slight kick of heat which can be adjusted to your heat preference.

I tried so many other styles of meatball and sauce recipes that didn’t make the cut. This is the one that I often went back to because it just worked. The meatballs are very tender so be careful when cooking these because they will fall apart. Gently handle them when flipping them over and placing them into the baking dish.

I make my own pita bread but store-bought will work just fine here. I just like making my own style of bread because making it myself, I know the ingredients and it doesn’t upset my gut.

So, let’s make some meatball sub pita pockets.

INGREDIENTS:

FOR THE MEATBALLS:

1 Lb. Ground beef
2 Green onions – diced
1/2 C. Bread crumbs
Salt and pepper
1/2 Tsp. Seasoned salt
1 Clove garlic – minced
1/2 C. Milk
1 Tsp. Worcestershire sauce
Olive oil
Pita’s for serving

FOR THE SAUCE:

1 1/2 C. Crushed Tomatoes
1/2 C. Ketchup
1 Tbsp. Hot sauce ( your favorite brand will do)
1 Tbsp. White vinegar
1 Tbsp. Worcestershire sauce
1 1/2 Tbsp Brown sugar
Salt and pepper
1 Tsp. Paprika
1/4 to 1/2 Tsp Red pepper flakes

DIRECTIONS:

1. In a bowl combine all of the ingredients for the meatballs. using your hands (or a fork) gently mix the ingredients until just combined. This is a wet mixture and it makes the meatballs very tender. Using a tbsp measuring spoon, measure out 3 tbsp of the mixture and shape it into a ball shape, and place it on a plate.
2. Preheat a skillet on medium-low heat and preheat your oven to 350*. Grease a 9×13-inch baking dish and set it to the side.
3. Once the pan is hot add a little bit of olive oil to the pan. Add half of the meatballs at a time and sear for 2 to 3 minutes on one side. Flip the meatballs over and sear for another 2 to 3 minutes on the other side. Remove and place into the prepared baking dish.
4. In a medium bowl combine all of the ingredients for the sauce and whisk to combine well.
5. Pour the sauce over the meatballs and spread out evenly. Bake for 40 to 45 minutes or until the meatballs are cooked through. Remove and let cool slightly.
6. Cut the top 1/2 Inch of the pita bread off and tuck it into the pita bread all the way down to the bottom. You can warm the pita in the oven for about 5 minutes on a baking tray if desired.
7. Add 3 to 4 (or more) meatballs per pita and add a little extra sauce on top. You can top this with parmesan cheese or mozzarella cheese(grated). I typically add a little to the inside of the pita before stuffing the meatballs in so I get a bite of cheese in every bite. You top it however you like.
8. Serve.

• To add a bit of a fresh flavor add in some fresh parsley (1/4 c.), and basil (2 tbsp) both chopped. Adding it to the sauce will brighten the flavor of the dish when serving. You can even add a little extra on top before serving.
• To help cut the richness of the sauce try adding in a bit of lemon juice and lemon zest before adding to the meatballs and baking.
• You can serve this with our favorite side dishes.
• If you can’t find pita bread, serve them on sub-buns. They are just as delicious. Maybe even rice, mashed potatoes, or cauliflower rice. If you go this route, I would double the sauce recipe.