Greek Meatballs
Minced Beef	g
Red Onion
Garlic Clove
Fresh Parsley	tbsp
Fresh Mint	tbsp
Dried Oregano	tsp
Sweet Smoked Paprika Powder	tsp
Salt & Pepper to taste
Olive Oil
Potato Wedges
Yukon Gold Potatoes	g
Sweet Paprika Powder	tbsp
Curry Powder	tbsp
Cayenne Pepper	tsp
Olive Oil	tbsp
Pita Filling
Pita Bread
Romain Lettuce
Cherry Tomatoes	g
Purple Cabbage
Cucumber
Olive Oil	tbsp
Fresh Parsley	tbsp
Feta Tzatziki
Greek Yoghurt	g
Feta Cheese	g
Garlic Powder	tsp
Lemon Juice	tbsp
Cucumber

1. Wash the potatoes, cut into wedges and place in cold water, to soak, for about 30 minutes. Then drain and pat dry.
2. Preheat the oven to 180 ºC and line two baking sheets with parchment.
3. In a medium bowl, mix the potato wedges with paprika, curry, cayenne pepper and olive oil. Spread the wedges on the baking sheet and bake them in the oven for about 25 minutes, until crispy and golden brown.
4. Peel the garlic and onion and chop into small cubes. Wash the parsley and mint, shake dry, pluck the leaves from the stems and chop.
5. In a bowl, mix the minced meat with the onion, garlic, parsley, mint, oregano, smoked paprika, salt and pepper. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls placing them on the prepared baking sheet. Place in the oven and bake for about 15-18 minutes.
6. In the meantime, wash the cucumber, dry and cut into cubes. Wash the tomatoes, pat dry and cut into cubes as well. Remove the romaine lettuce from the stalk, separate into fine strips, wash and spin dry. Wash the cabbage, dry and cut into fine strips. In a medium bowl, mix the cucumber, tomatoes, cabbage, and lettuce with olive oil.
7. For the Feta tzatziki sauce, wash the cucumber and finely grate. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the cucumbers, and a pinch of salt.
8. Prepare the pita breads according to packaging instructions.
9. To serve, spread the feta tzatziki onto warmed pitas. Top with the mixed veggies and add the meatballs. Top with more tzatziki and parsley. Serve the potato wedges alongside with more tzatziki sauce for dipping.

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