Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine egg, garlic, lemon zest, salt, oregano, pepper and hot pepper flakes in a large bowl; whisk with a fork until blended. Add beef and bread crumbs and mix with fork just until blended (don’t overmix).
Shape heaping tablespoonfuls (15 mL) of meat mixture into 1½-inch (4 cm) balls and place on a plastic wrap or parchment-lined baking sheet, spacing them apart. Freeze for 15 to 30 minutes or until firm but not solid.
Meanwhile, set up water bath for sous vide and preheat to 140°F (60°C) according to manufacturer’s directions.
Place about 8 meatballs into each of 3 medium bags for sous vide (vacuum, sealable freezer or reusable silicone). Remove as much air as possible and seal the bags using vacuum sealer.
Immerse bags in preheated water bath and secure them to the side of the pot with a clip, keeping the top of the bags above the surface of the water. Cook sous vide for 2 hours.
Meanwhile, whisk together yogurt and oil in a medium bowl. Add tomato, red pepper, cucumber, onion and olives, tossing to coat. Add a little more oil, as necessary, to thin the yogurt. Season with salt and pepper to taste. Cover and refrigerate for up to 1 hour before serving.
Remove beef from water bath and let rest in bags for 5 minutes. Meanwhile, preheat broiler with rack 4 inches (10 cm) from heat.
Remove meatballs from bags using tongs or a slotted spoon and place on a foil-lined rimmed baking sheet, spacing them apart. Discard liquid from bags. Broil meatballs, turning once, for 4 to 6 minutes or until browned.
Cut about one-third off the tops of pitas, open pockets and stuff trimmed-off portion into bottom of each pita. Fill with meatballs and salad. Serve immediately.