Za’atar Beyond Beef Meatball Pitas

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These Za’atar Beyond Beef Meatball Pitas are filled with juicy meatballs, fresh vegetables, crispy pita crunchies, and a cool mint garlic yogurt sauce. The meatballs are seasoned with grated onion, garlic, parsley, za’atar, and hot pepper paste for plenty of flavor, making this an easy weeknight dinner that feels a little more special than your average sandwich.

I always have a package of Beyond Beef in the fridge and love to use it in new ways. Meatballs are always a good idea, and so is Za’atar seasoning, so that’s how these pitas came about. Grating the onion helped keep the meatballs tender, especially when using ground beef.

The crispy pita adds extra Za’atar flavor and a bit of crunch that works really well with the creamy mint yogurt sauce and fresh vegetables.

While this recipe is inspired by flavors commonly found throughout the Eastern Mediterranean and Middle East, it’s very much my own spin on an idea. I use a Lebanese-style Za’atar blend and Turkish red pepper paste, pairing them with a simple garlic-mint yogurt sauce that ties everything together.

What Is Za’atar?

Za’atar is a Middle Eastern seasoning blend made with dried herbs, sesame seeds, and sumac. The exact ingredients vary depending on the region and the manufacturer, which means every blend tastes a little different.

For this recipe, I use a Lebanese-style za’atar blend. Lebanese blends are often balanced with thyme, sesame seeds, and tangy sumac, making them especially versatile for seasoning vegetables, meats, yogurt sauces, and breads.

Because every blend is different, you may find some are more herbal while others are more tangy or nutty.

Ingredients

Some notes about some of the ingredients for this recipe. See the recipe card for exact amounts.

• Beyond Beef works well in this recipe because it absorbs flavor easily while maintaining a texture similar to ground beef. You can substitute ground beef if preferred. If using ground beef, increase the salt to 1 teaspoon.
• Onion: Grating the onion helps distribute moisture throughout the meatball mixture, keeping the meatballs tender and flavorful.
• Hot Pepper Paste: Turkish hot pepper paste has a deep, slightly smoky heat. I’ve included a photo of the product I use below.
• Za’atar: Since za’atar blends vary considerably, use one that you enjoy the flavor of. I use a Lebanese blend, but Syrian, Palestinian, or Jordanian blends will also work well.
• Fresh Parsley: Parsley adds freshness and balances the richness of the meatballs and yogurt sauce.
• Greek Yogurt: Greek yogurt creates a thick sauce that stays inside the pita rather than running out with every bite.
• Dried Mint: Dried mint has a concentrated herbal flavor that’s commonly used in Middle Eastern yogurt sauces. It provides a different flavor than fresh mint and works especially well here.
• Persian Cucumbers: Persian cucumbers stay crisp and have fewer seeds than larger cucumbers, making them ideal for sandwiches and wraps.

Substitutions + Variations

• Use Ground Beef: Ground beef works just as well in this recipe. Increase the salt slightly and cook until the meatballs reach a safe internal temperature.
• Turn it into bowls: Serve the meatballs over rice, quinoa, or greens instead of stuffing them into pita bread.
• Add pickled vegetables: Pickled turnips, pickled red onions, or pickled cucumbers add extra tanginess and crunch.

Tips for Making Beyond Beef Meatball Pitas

• Grate the onion instead of chopping it for a more tender meatball. This applies especially to ground beef.
• Don’t overcrowd the skillet when frying the meatballs.
• Let the meatballs brown before turning them, and turn them 4-5 times. For the last few minutes of cooking, I shake the pan often.
• Warm the pita bread for 10-15 seconds in the microwave if they don’t open up easily.

Instructions

Make the Yogurt Sauce

In a small bowl, combine the Greek yogurt, olive oil, lemon juice, garlic, dried mint, salt, and pepper.

Mix until smooth. Set aside to let the flavors develop while you make the meatballs.

Make the Pita Crunchies

Cut one pita into small triangles, reserving the rest for filling and serving.

Heat oil in a small skillet over medium heat and fry the pita pieces until golden brown and crispy.

Transfer to a paper towel-lined plate and immediately sprinkle with za’atar.

Make the Meatball Mixture

In a large bowl, combine the Beyond Beef, grated onion, garlic, hot pepper paste, panko breadcrumbs, salt, pepper, parsley, and za’atar seasoning.

Mix until evenly combined.

Shape the Meatballs

Roll the mixture into about 20-22 meatballs.

Place the flour in a shallow bowl and lightly coat each meatball, shaking off any excess.

Fry the Meatballs

Heat a few tablespoons of oil in a large skillet over medium heat.

Cook the meatballs for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through.

Transfer to a plate.

Assemble the Pitas

Halve the pitas. Heat in the microwave for 10-15 seconds if they’re hard to open.

Spread a spoonful of yogurt sauce inside each pita.

Add greens, cucumber, tomatoes, and red onion.

Top with meatballs, extra yogurt sauce, and a handful of pita crunchies.

Serve immediately.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.

Store the vegetables and yogurt sauce separately to maintain their texture.

Reheat the meatballs in a skillet over medium heat or in an air fryer until heated through.

The microwave works, but the exterior won’t stay as crisp.

What to Serve With Za’atar Meatball Pitas

Serve these za’atar meatball pitas with hummus on the side with fresh vegetables for dipping, tabbouleh, fattoush, Greek lemon potatoes, or a simple cucumber salad. For a larger spread, add olives, pickled vegetables, and extra pita on the side.

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