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Pork & Feta Meatballs with Spicy Tomato Sauce and Pita Recipe

Name: Pork & Feta Meatballs with Spicy Tomato Sauce and Pita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb ground pork; 1/2 cup crumbled feta cheese; 1/4 cup finely chopped fresh parsley; 2 cans (14.5 oz each) fire-roasted diced tomatoes; 2 whole wheat pita breads; 1 small package fresh oregano; 4 cloves garlic, minced; 1 medium red onion, finely chopped; 1/2 tsp red pepper flakes; 1/2 tsp dried oregano; 1/2 cup panko bread crumbs; 1/2 tsp salt; 1/4 tsp ground black pepper; 2 tbsp olive oil

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Juicy pork meatballs mixed with feta cheese, cooked in a spicy tomato sauce, and served with warm pita bread. This dish is full of flavor and easy to make. It's perfect for a family dinner or when you have friends over. You can make the meatballs and sauce in one pan, and everyone can help themselves!

Ingredients

1 lb ground pork

1/2 cup crumbled feta cheese

1/4 cup finely chopped fresh parsley

2 cans (14.5 oz each) fire-roasted diced tomatoes

2 whole wheat pita breads

1 small package fresh oregano

4 cloves garlic, minced

1 medium red onion, finely chopped

1/2 tsp red pepper flakes

1/2 tsp dried oregano

1/2 cup panko bread crumbs

1/2 tsp salt

1/4 tsp ground black pepper

2 tbsp olive oil

Method

Peel and finely chop the red onion. Mince the garlic cloves.

In a large bowl, combine half of the chopped onion, minced garlic, ground pork, panko bread crumbs, crumbled feta cheese, chopped parsley, dried oregano, salt, and black pepper. Mix until well combined.

Shape the pork mixture into meatballs, about 16, and place them on a plate.

Heat a sauté pan over medium-high heat and add olive oil.

Add the meatballs to the pan and cook, turning frequently, until browned on all sides, about 5-7 minutes. Transfer the meatballs to a plate.

In the same pan, reduce the heat to medium and add the remaining onion and garlic. Cook, stirring frequently, until the onion is softened, about 3-4 minutes.

Stir in the fire-roasted diced tomatoes and red pepper flakes. Bring the sauce to a simmer.

Return the meatballs to the pan, cover, and cook until the meatballs are cooked through and the sauce has thickened, about 10-12 minutes.

Wash and dry the fresh oregano. Pick the leaves off the stems; discard the stems and chop the leaves. Stir half into the sauce while it cooks (save the rest for garnishing).

Toast the pita breads and cut them into wedges.

To serve, place the meatballs and spicy tomato sauce on a plate, garnish with the remaining oregano, and enjoy with the warm pita wedges.

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