Deliciously flavored and perfectly seasoned Greek Meatballs are served in pita bread with fresh vegetables and an incredible lemon-herb sauce.
PREP: Heat broiler with rack 4 inches from heating element. Lightly grease a sheet pan with nonstick olive oil spray.
MEATBALLS: In a large bowl, combine the ground meat, breadcrumbs, parsley, onion, egg, Lee Kum Kee Panda Brand Oyster Flavored Sauce, pepper, salt, oregano, and garlic. Mix until just combined, making sure not to overwork the meat. Roll meatballs into 1 and 1/4th inch meatballs (about 30-32 total meatballs). Place on prepared sheet pan and drizzle with 2 tablespoons oil. Place in the oven and broil, shaking pan and flipping meatballs over, every 2 minutes until cooked through (until thermometer reads 160 degrees F for beef). This takes anywhere from 4-8 minutes. Start checking temperature at 4 minutes.
LEMON-HERB SAUCE: Meanwhile, place the parsley, cilantro, jalapeños, garlic, lemon juice, salt, cumin, and 1 tablespoon water in a mini food processor or blender. Pulse until mixture is evenly chopped, scraping down sides as necessary. Stir in the oil. Taste and add more salt or lemon juice as desired.
SERVE: Lightly toast pita bread (Note 2). Spread 2 tablespoons Greek yogurt inside each pita and sprinkle with salt to taste. Layer in lettuce, meatballs, and cucumber slices. If desired, add in pickled red onions (Note 1). Drizzle lots of sauce over the pitas and enjoy immediately.
Note 1: We love pickled red onions on these, and here's my super-simple version: Slice half of a red onion and place in a bowl. Top with 1 teaspoon fine sea salt and 2 tablespoons red wine vinegar. Toss every 3-5 minutes or so until softened (about 20-30 minutes). I usually start these first and stir throughout the process.
Note 2: To toast the pita bread, spray both sides of the pita with olive oil cooking spray and char directly over the gas flames (at medium to medium low heat) for a few seconds. Use tongs to flip until pitas are lightly charred.