1 package Pure Farmland Plant-Based Homestyle Meatballs
3/4 cup plain whole milk Greek yogurt
1 large cucumber (about 10” long)
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
¼ teaspoon salt
4 large pieces of naan or pita bread
2 large tomatoes, chopped
¼ cup crumbled feta cheese
1 cup chopped romaine lettuce
2 tablespoons fresh parsley, stems removed, finely chopped
Heat oven to 375 degrees F. Place Plant-Based Meatballs on an aluminum foil-lined baking sheet coated lightly with nonstick cooking spray.
Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175 degrees F.
Slice the cucumber in half, widthwise, and set one half aside.
Peel the remaining half and use a spoon to scoop out the seeds.
Using a large box grater, grate the peeled half of the cucumber into a large bowl.
Mix the grated cucumber with Greek yogurt, olive oil, lemon juice, dill, and salt.
Slice the remaining cucumber into half-moon shapes, about ½” thick.
Spread 2-3 tablespoons of yogurt sauce onto each pita.
Top with meatballs, cucumbers, tomatoes, feta cheese, lettuce, and fresh parsley.
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