Greek Meatball Gyros

Name: Greek Meatball Gyros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 16 ounces of ground turkey meatballs; 1/4 cup of feta, crumbled; 2/3 cup of spinach, finely chopped; 1 egg; 1/8 cup of fresh parsley, finely chopped; 1 teaspoon of fresh lemon zest; 1/2 cup of panko breadcrumbs; 1/2 teaspoon of garlic powder; 1/2 teaspoon of onion powder; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 1/4 teaspoon of dried oregano; 1/4 teaspoon od cumin; soft flatbread; shredded lettuce; red onions, thinly sliced; tomatoes, thinly sliced; tzatziki sauce

February 2, 2022

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I love gyro’s, but making traditional gyro meat takes a bit of time, so I have combined the flavors and textures we all love about gyro meat into delicious little meatballs that bake up in 30 minutes. Stuff a few of these meatballs into a soft flatbread, add some thinly sliced lettuce, red onions and tomatoes and then drizzle the whole situation with creamy tzatziki sauce and you will have a delicious wrap that is hearty, healthy and full of wonderful mediterranean flavors.

Let’s get started…

In a large bowl, combine 16 ounces of ground turkey (I use an 85%/15% blend), 1/4 cup of crumbled feta, 2/3 cup of finely chopped spinach, 1 egg, 1/8 cup of finely chopped parsley, 1 teaspoon of fresh lemon zest, 1/2 cup of panko breadcrumbs, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of oregano and 1/4 teaspoon of cumin.

Gather about 2 tablespoons of the mixture and form a golfball sized meatball and place it onto a lightly greased baking sheet. Repeat the process until all of the mixture has been formed into meatballs. You should get approximately 16 meatballs from this recipe, but it is easily doubled or triple if you need a bigger batch.

Bake the meatballs in 450 degree oven for 25-30 minutes, depending on how large your meatballs are. They are done when their internal temperature reaches 165 degrees.

Meatballs complete.

Gyros are typically served in a soft, flexible flatbread or pita and there are some great options at the grocery store, but if you are interested in making your own. They are quite easy and wonderfully soft, fluffy and delicious.

Check out my soft flatbread recipe here. I think you are going to love these flatbreads!

When it comes down to it, what I love most about gyro’s is the tzatziki sauce. This creamy cucumber sauce is so refreshing, herby and tangy and I am quite smitten with its flavors. To make a batch of tzatziki, all you need it some full fat greek yogurt, lemons, fresh dill, a garlic clove, olive oil, salt, pepper and an english cucumber. Simple and fantastic.

Of course you can buy it at the store, but this scratch made version is so delicious and if you want to make it in your own kitchen, check out my tzatziki sauce recipe here.

Now that the meatballs, flatbread and tzatziki are ready to go, all you need to do is thinly slice some lettuce, tomatoes and red onions (cucumber too, if you want your gyros packed with extra veggies) and begin assembling your Greek meatball gyros…

There are no rules when it comes to building your gyro, but I always start with a little bit of tzatziki on the flatbread to keep things together. Then I add a big handful of thinly sliced lettuce, add my meatballs (the more, the merrier) and then my other veggies.

Last, but not least, I add my tzatziki. The first dollop doesn’t count, it was simply added to keep everything secured in the flatbread, so add as much tzatziki as you want… no rules, remember?

These Greek meatball flatbread are so hearty, filling and flavorful and whether you pick the whole thing up and take a big bite or tear a little flatbread off and use it to scoop up a meatball, you are going to love these fabulous gyros.

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