You know when you get a craving a certain food and you CAN’T let it go? This is me and gyros….and me and my husband just had gyros for lunch like 5 days ago. Now I don’t have one of those fancy gyro meat cookers at my house so I had to get creative. Introducing my newest love child, the meatball gyro! And let me tell you, it’s amazing.
Get together: plain greek yogurt, cucumber, garlic, olive oil, fresh dill, a lemon, ground beef, Italian breadcrumbs, an egg, fresh parsley, ground cumin, grape tomatoes and pitas.
Preheat oven to 425 degrees. In a large bowl combine beef, bread crumbs, egg, garlic, parsley, salt and pepper, and cumin.
Form your meatballs and place them onto a lightly greased cookie sheet. I used a tablespoon measuring spoon to keep them as uniform as possible. Resist the urge to be fancy and freehand them. Pop them into the preheated oven for about 10 minutes or until cooked through.
While your meatballs cook make your tzatziki sauce. First grate your cucumber, then wrap in a few layers of paper towel and ring out the excess moisture. Combine grated cucumber, Greek yogurt, fresh dill, lemon juice, garlic, olive oil and salt and pepper. Taste and adjust the salt and pepper to your liking. You can make this ahead if you’re good at planning.
Cut up the rest of your cucumber and halve your tomatoes. Toss with a little salt and pepper.
Pop your pitas under the broiler for a few minutes but don’t walk away. There’s no coming back from burnt pitas.
To assemble, take a piece of tin foil about 8″ x 8″, fold in half. Lay down your pita with the front half off of the foil. Smear a nice thick layer of Tzatziki sauce down the center, then if you want lay down a little lettuce. Line up your meatballs down the center, I was able to fit 5 per pita. Top with your cucumber tomato mixture and thin sliced onions if you want. Wrap up the tin foil and fold in the bottom to keep it all together. Then eat!
1 cup Greek yogurt
1/4 cup grated cucumber
1 teaspoon freshly minced garlic
1 teaspoon extra virgin olive oil
1 tablespoon fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 pound ground beef
1/4 cup dry Italian breadcrumbs
1 large egg
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 cup finely diced cucumbers
1 cup finely halved cherry or grape tomatos
1 tablespoon chopped flat leaf Italian parsley
salt & pepper to taste
Onions & lettuce (optional for topping)
- Combine 1 cup Greek yogurt with 1/4 cup grated cucumber, 1 teaspoon minced garlic, 1 teaspoon olive oil, 1 tablespoon fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine.
- Preheat the oven to 425°F. In a large bowl, combine 1 pound ground beef, 1/4 cup dry Italian breadcrumbs, 1 large egg, 2 tablespoons chopped fresh parsley, 1 tablespoon minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix well to combine and then form into meatballs. I used a table spoon measuring spoon to keep them as uniform as possible. Place them on a lightly greased baking sheet and bake for about 10 minutes or until cooked through.
- While the meatballs are cooking, dice 1 cup cucumbers, 1 cup tomatoes and combine in a serving dish. Salt & pepper to taste.
- When the meatballs are cooked through, remove them from the oven to rest. Turn the oven up to broil and place the flatbread on a baking sheet. Remember to watch them closely so they don’t burn!
- To assemble, take a piece of tin foil about 8″ x 8″, fold in half. Lay down your pita with the front half off of the foil. Smear a nice thick layer of Tzatziki sauce down the center, then if you want lay down a little lettuce. Line up your meatballs down the center, I was able to fit 5 per pita. Top with your cucumber tomato mixture and thin sliced onions if you want. Wrap up the tin foil and fold in the bottom to keep it all together. Then eat!