Greek Meatballs for the Lunch Box

A tasty Mediterranean lunch! Pork meatballs flavoured with herbs, served with a colourful Greek salad and crispy pita.

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    20 min
    4
    20 min

    • Ingredients

      • 500 g ground pork
      • ¼ cup finely chopped onion
      • 2 garlic cloves, minced
      • ¼ cup chopped fresh parsley
      • 1 tsp dried oregano
      • ½ cup breadcrumbs
      • 1 egg
      • 1 cup cherry tomatoes, halved
      • 1 cucumber, diced
      • ½ cup crumbled feta cheese
      • 4 pitas, cut into triangles
      • ½ cup tzatziki
      • 2 tbsp olive oil
      • Salt and pepper to taste

    • Preparation

      1. Mix the ground pork, onion, garlic, parsley, oregano, breadcrumbs and egg.
      2. Season with salt and pepper, then shape into 16 small meatballs.
      3. Cook the meatballs in a skillet or in the oven until nicely browned.
      4. Make the Greek salad by combining the tomatoes, cucumber and feta cheese.
      5. Drizzle the salad with olive oil and season.
      6. Lightly toast the pita triangles.
      7. Place the meatballs in the main compartment of the containers.
      8. Add the Greek salad to a separate compartment.
      9. Put the tzatziki in a small container.
      10. Pack the pita triangles separately.

    For the adventurers

    Notes and tips

    The meatballs can be cooked ahead and keep for 3 days in the fridge.
    For a lighter version, use ground chicken or turkey.
    Homemade tzatziki keeps for 2 to 3 days in the fridge.
    These meatballs are delicious cold or reheated in the microwave.
    For more flavour, add a little lemon zest to the meatballs.