Easy meatball burritos with garlic yogurt sauce
In 35 minutes or less, these delicious meatball burrito are prepared with a homemade garlic yogurt sauce for that easy weeknight dinner, lunch, or snack.
Ingredients
 | 20-25 medium-sized meatballs – any type of meatballs will do, beef, pork, chicken, lamb, or even turkey. |
 | 2 cups of fresh spinach – I’ve used fresh baby spinach, but you can also use fresh spinach, kale, lettuce, mâche, etc. |
 | 1/2 cup of canned corn – to mix into the sauce for added texture |
 | 8-10 small-medium sized tortillas |
For the sauce:
 | 1 cup of greek yogurt – regular or low fat greek yogurt |
 | 1 teaspoon of garlic powder or flakes |
 | 1 teaspoon of paprika – for a hint of spice |
 | 1 tablespoon of lemon juice for a touch of acid |
 | Salt and pepper |
How to make these meatball burritos
- Place the meatballs on a baking tray and bake in the oven for 15 minutes at 360°F (180°C).
- Mix the Greek yogurt with salt, pepper, garlic, paprika, and lemon juice in a bowl.
- Drain the canned corn and stir it into the yogurt mixture.
- Remove the hot baking tray carefully from the oven after 15 minutes and add the spinach around the meatballs.
- Return the tray to the oven and bake for another 10 minutes, until the meatballs are fully cooked.
- Toss the spinach lightly so it absorbs the meat juices.
- Cut the meatballs into halves or quarters.
- Heat each tortilla in a frying pan for 1–2 minutes, then place flat on a plate.
- Spread the yogurt-corn sauce over the tortilla.
- Top with meatballs and spinach filling.
- Fold into a burrito and serve warm.
If you’re looking for dinner ideas and would like to serve food that doesn’t require any complicated kitchen skills, meatball burritos are a great choice. They come together quickly, but they’re a fun twist on traditional meatball sandwich.
I like to cook the meatballs with a bit of spinach on the side, so that everyone gets at least some of their veggies in.
In addition, for a bit of tang, I’ve also added canned corn into the sauce for added texture. Canned corn is already cooked so you don’t need to recook it, but you can heat it for a minute in the microwave if you wish.
With the sauce and the filling ready, just wrap the tortillas and your delicious meatball burritos are ready to be served.
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Equipment
Ingredients
- 20-25 medium-sized meatballs
- 8-10 small-medium sized tortillas
- 1 cup of greek yogurt
- 2 cups of fresh spinach
- 1/2 cup of canned corn
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1 tablespoon of lemon juice
- pinch of salt and pepper
Instructions
- Place the meatballs in a baking tray and cook in the oven for 15 minutes at 360°F (180°C).
- In a bowl, mix the greek yogurt in with the salt, pepper, garlic, paprika, and lemon juice.
- Drain the water from the can of corn, and mix the corn into the greek yogurt mixture.
- Once the meatballs have been cooked for 15 minutes, carefully take the hot baking tray out of the oven and add in the spinach along with the meatballs.
- Place the baking tray back in the oven for 10 minutes until the meatballs looked cooked.
- Take the baking tray out of the oven, and lightly toss the spinach so that the meat sauces can be absorbed into it.
- Cut each meatball in half or quarters.
- On a fry pan, lightly heat the each tortilla for 1-2 minutes before placing flat on a plate.
- Spread some of the garlic sauce and corn across the tortilla, and then top off with some meatball and spinach filling.
- Close the burrito and serve warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
You can serve the meatball burritos with a side salad or some grains like baked beans or rice. You could also serve it with some pureed vegetable soup such as a carrot and potato soup.
How to store it?
If you want to freeze meatball and spinach mix, I recommend letting it cool and placing it in an airtight glass container.
The garlic sauce will not do well however if it is frozen, but you can put it in a jar in the fridge and it should keep for around a couple of weeks.
