Greek Meatball Pita Pockets

Name: Greek Meatball Pita Pockets (Sous Vide)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 (5 oz) packages vacuum sealed meatballs; 1 large pita, halved; 1 large tomato, thinly sliced; 1 small red onion, thinly sliced; 1 small cucumber, thinly sliced; 2 large lettuce leaves; 1/2 cup tzatziki

Greek Meatball Pita Pockets are a sous vide-heated sandwich combining pre-cooked vacuum-sealed meatballs with fresh vegetables, creamy tzatziki, and warm pita. The sous vide method ensures perfectly heated meatballs without drying them out.

🌍Greek 🏷️Mediterranean 🏷️Pita 🏷️Meatballs 🏷️Tzatziki 🏷️Sous vide

Total

1h 5m

Servings

2

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (5 oz) packages vacuum sealed meatballs
1 large pita, halved
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 small cucumber, thinly sliced
2 large lettuce leaves
1/2 cup tzatziki

7 Ingredients

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Instructions

1
Place meatballs in a Suvie pan, cover with water, and place in the bottom zone of your Suvie. Wrap pita in foil and place a Suvie pan in the top zone of your Suvie. Enter cook settings, and cook Now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 160°F for 1 hour, Top Zone: Sous Vide at 160°F for 1 hour
2
Just before serving, season tomato, red onion, and cucumber with salt and pepper.
3
Once the meatballs have finished cooking, remove from packaging and pat dry. Cut meatballs in half. Remove pita from foil and cut in half. Stuff each pita with half the lettuce, meatballs, cucumber, tomato, onion, and tzatziki.

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Tips & Notes

Pro tips

Warm pita gently in a dry skillet for 20–30 seconds per side to soften without creating steam pockets that cause splitting.
Pat sliced vegetables dry with paper towels before assembly to prevent excess moisture from soaking the pita.
Spread tzatziki on the pita first to create a moisture barrier between bread and wet ingredients.
Check vacuum-sealed meatball package for exact sous vide timing; most heat through at 140–160°F in 10–15 minutes.

Substitutions

Tzatziki → Greek yogurt mixed with dill and lemon juice (faster, less tangy)
Pita → naan or flatbread (slightly different texture and flavor)
Red onion → white onion or red bell pepper (milder if raw onion is too sharp)
Vacuum-sealed meatballs → grilled or pan-seared fresh meatballs (requires more active cooking time)

Storage & make-ahead

Assemble pockets fresh to order. Store cooked meatballs in an airtight container in the refrigerator for up to 3 days and reheat in a sous vide bath at 140°F for 5 minutes.

Equipment

sous vide immersion circulator (or hot water bath at controlled temperature) · vacuum-sealed bag or heat-safe container for warming meatballs

Common Questions

What temperature and time for sous vide meatballs?

Vacuum-sealed meatballs typically cook at 140–160°F for 10–15 minutes to heat through while preserving moisture. Check package instructions for exact guidance.