Greek Salad & Meatballs Stuffed Wraps
Greek Salad:
- 2 cloves minced garlic
- ½ teaspoon salt
- ½ cup canola oil
- ¼ cup red wine vinegar
- 1 teaspoon Cavendar’s All-Purpose Greek Seasoning
- ½ teaspoon pepper
- 1 tablespoon sugar or Splenda (optional)
- ½ cup sliced cucumber
- ¼ cup chopped onion
- ½ cup grape tomatoes or tomato wedges
- ¼ cup Kalamata olives
- ½ cup feta cheese
- 1 8 oz bag salad greens
In a large salad bowl mash salt and garlic together with the back of a fork making a paste. Whisk in oil, vinegar, Greek seasoning, pepper, and sugar. Add cucumber, onion, tomatoes, olives, and feta. Just before serving, add salad greens and toss.
Greek Meatballs:
- 1/3 cup finely chopped onion
- 2 cloves minced garlic
- 1 tablespoon oil
- 1 lb ground lamb
- 1 lb ground beef
- 1 cup moist, soft bread crumbs
- 2 eggs
- 3 tablespoons chopped fresh flat leaf parsley
- 3 tablespoons chopped fresh mint
- 2 teaspoons salt
- 1 teaspoons pepper
- 2 teaspoons Cavender’s All Purpose Greek Seasoning
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ¼ cup oil
Sauté onions in 1 tablespoon of oil until soft. Add garlic and cook one additional minute. Remove onion and garlic to a bowl and cool. Add ground lamb, beef, and next nine ingredients to the onions and garlic. Mix well by hand. Roll meat into small balls, about the size of a large marble. In batches, cook meatballs in ¼ cup of oil until brown on all sides, about 8-10 minutes, tuning often. Makes about 72 meatballs.
To make the wraps: Place about 4 meatballs in a wrap or pita bread pocket, top with Greek Salad, and wrap tightly.
Note: For tailgating combine all ingredients except the bag of salad greens in a bowl with a lid. Transport in a cooler. Toss in the bag of salad greens just before assembling the wraps with the Greek Meatballs. While testing this recipe I used Flat Out Wraps.