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image of a Greek meatball gyro

meatball gyros

Gyros. From the first time I had one (and improperly pronounced it as I ordered), I’ve been love. I usually like mine from food trucks or roadside stands – delicious, greasy meat wrapped up in a soft pita and oozing with tzatziki.

Well, as much as I would love to eat food like this all the time, my body once in a while needs a break from the fast food greasiness. I tried to put together a recipe that would give me the same feel of the greasy street food gyro, without the same feeling afterwards (yaknowwhatimean). This combo hit the spot perfectly.

NOTE: You can use either homemade or store-bought tzatziki for this recipe.


5 from 1 reviews
meatball gyros
Prep time
Cook time
Total time
Serves: 6
  • ¼ c. bread crumbs
  • 1 lb. ground beef
  • 1 egg
  • ¼ c. fresh mint, finely chopped
  • 1 tbsp. fresh oregano, finely chopped OR 1 tsp. dry oregano
  • 2 pinches cinnamon
  • 2 cloves garlic, minced
  • 1½ tbsp. lemon juice
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 cucumber, diced
  • 1 large tomato, diced
  • 1 red onion, diced
  • Salt & pepper
  • tzatziki
  • flatbread pitas
  1. Preheat oven to 425 degrees F. Add all ingredients for meatballs to a bowl, then use hands to combine thoroughly. Form into balls (about ⅛ cup of meat each), and place on a greased cookie sheet. Put in oven for about 10 minutes, or until no longer pink on the inside.
  2. While meatballs are cooking, mix together cucumber, tomato, and red onion, and add salt and pepper to taste. Once meatballs are finished, warm pitas & layer with tzatziki, meatballs, and the cucumber and tomato salad. Enjoy!

Adapted from recipes found at Life Tastes Good and Food Network.

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