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.