Heat thawed meatballs in 350-degree oven for 30 minutes.
Chop the grape tomatoes.
Dice the cucumber leaving skin on.
Pick the fresh oregano from one stem and set aside.
Cut lemon in half-length wise. Juice one half and cut remaining into three wedges.
Open pita pockets to form a “taco shell” using caution not to tear it.
Load flat bread with the spinach, cucumbers, and tomatoes.
Place meatballs side by side on top.
Dollop the three tablespoons of Taziki sauce on top of the meatballs.
Sprinkle the goat cheese crumbles.
Top with fresh oregano and serve with a side of chips.
Ingredients
4 ea. Piancone® beef, veal, and pork meatballs, 1 oz.
3 tbsp. Zebec® tzatziki
4 oz. Nature's Best Dairy® Cheese Crumbles, Goat
1 ea. Peak Fresh Produce® Lemon(s)
1 ea. Peak Fresh Produce® Oregano, fresh
4 ea. Peak Fresh Produce® Tomato(es), Grape, cut into wedges
1 ea. Peak Fresh Produce® Cucumber(s), chopped
1/2 cup Peak Fresh Produce® Spinach, Baby, chopped
1 ea. Zebec® pita pocket, 6 in.
1 bag ea. Delancey Street Deli® sour cream and onion chips
