Greek Meatball Gyros with Tzatziki

What I learned from the Ikarians

It only took me about 20 years to learn how to pronounce the word gyros (YEE-ros). And now I’m hearing that gyros is actually the singular form in Greek? That the plural is something like gyra or gyri? Full disclosure: I do not speak Greek. I did study nutrition and longevity in Ikaria (one of five “Blue Zones“) in the summer of 2018, but I was far too busy inhaling honey and Greek yogurt and gawking at the jaw-dropping coastal cliffs to put adequate effort into the language. I walked away with efkharistó (thank you) and… a couple hand-outs with other potentially useful phrases I cannot pronounce.

The purpose of the trip was not to learn linguistics, history, or facts, but to learn the lifestyle. The lessons were in community bonding, purposeful living, peace and meditation, and appreciation of whole fresh food. Needless to say, the trip was vitalizing and transformative. One afternoon when we had a cooking class “scheduled” (a loose concept), our gracious host Thea instead served us a beautiful three-course lunch following our morning hike and yoga session while telling us about how she makes her tzatziki. Plenty of Greek yogurt (the fattiest and most magical you’ve ever tasted), some grated cucumber, whatever herbs you’ve got, garlic, a few splashes of lemon, a little olive oil, maybe a pinch of salt. Class of the day complete. 👍

I didn’t write down any recipes from our host (I don’t think she did either), but I’ll trade the “authenticity” of exactness for the more important gratitude for the food itself and celebration surrounding it. 

Tzatziki and meatballs

Fresh tzatziki is a cinch to make, small batch or large. Plus it can add herby tanginess and creaminess to numerous foods (sandwiches, burgers, seafood, chicken salad, veggie salads, anything you desire to dip) so is definitely worth having on-hand! (I made chicken salad with cooked-cooled-pulled chicken breast strips, leftover tzatziki, and fresh chives, then piled it on a wrap with avocado, feta, red onion, sun-dried tomatoes, piquillo peppers, and greens.)

These Greek meatballs are a WINNER for many reasons:

• simple to assemble
• UNDER 15 MINUTES to cook!
• healthy and filling
• filled with a balance of Greek flavors: herbs, spices, onion, lemon, feta
• juicy and tender
• you can try different meats: turkey (used here), lamb, beef and/or pork
• so many ways to serve: these gyros, alone with tzatziki, over couscous or orzo and veggies, with rice, in burger form
• pair perfectly with fun toppings like tzatziki, feta, olives, marinated artichokes and peppers, pickled red onions (which I put on EVERYTHING) 

Gyros

If you can get your hands on some good flatbread (or make it yourself!), making homemade gyros is a fantastic way to liven up your dinner routine. Here I used Stonefire ancient grain mini naan, and the toasty/soft texture and thickness was perfection. Slather on the tzatziki and go nuts with your toppings. Use a fork and knife if you must, but I recommend folding it up and using two hands for THE most satisfying bites.

Greek Meatball Gyros with Tzatziki

January 9, 2020

by Margaret Ann

Category Meats Recipes Sandwiches and Wraps Uncategorized

Persons

2

Serving Size

1 gyro with 3 meatballs

Notes

*If using a more delicate oil like high-quality olive oil, be sure not to over-heat the pan to avoid smoking. 

Ingredients

For the meatballs (6 total):

• 6 oz 93% lean turkey (or lamb, chicken, beef, and/or pork)
• 1.5 Tbsp breadcrumbs
• 1 clove garlic, minced
• 1.5 Tbsp chopped fresh parsley
• ~2 tsp chopped fresh chives
• 1.5 Tbsp finely diced red onion
• 1/2 Tbsp worcestershire sauce
• 1/8 tsp ground black pepper
• scant 1/8 tsp sea salt
• 1/2 tsp dried oregano
• 1/4 tsp smoked paprika
• 1/2 tsp grated lemon rind (zest of 1/2 lemon)
• 1/2 Tbsp fresh lemon juice
• 1 egg white
• 3-4 Tbsp crumbled feta
• 2-3 tsp oil for the pan*

For the tzatziki:

• ~1/6 medium cucumber (1 - 1.5 oz), grated, squeezed with a paper towel
• 1/4 cup full-fat, plain Greek yogurt
• 1 tsp olive oil
• 1 tsp fresh chopped dill and/or mint
• 1/2 tsp fresh lemon juice
• 1/4 clove garlic, minced
• sea salt to taste (1/16 - 1/8 tsp)

For the gyros:

• 2 mini naan (such as Stonefire, or other flatbread or pita)
• 3-4 Tbsp tzatziki
• meatballs (3 per flatbread)
• additional feta
• sliced olives, marinated artichokes, sweet peppers, cucumber, and/or tomatoes

Instructions

1. Preheat oven to 400ºF.
2. Prepare tzatziki: Grate cucumber and squeeze with a paper towel to remove excess moisture. Add to a bowl with remaining ingredients and stir until everything is incorporated. Adjust salt to taste.
3. In a medium mixing bowl, add all meatball ingredients except oil. Gently mix with hands to evenly combine, but do NOT over-mix (to prevent them from getting tough). Lightly shape into 6 meatballs (don't pack the meat) and set on a flat surface.
4. Heat an oven-safe skillet over medium heat with olive oil* or other cooking oil. Fry meatballs until lightly browned on all sides (about 4 min total). Transfer the pan to the oven to finish cooking, about 7-10 min.
5. Toast flatbread in the oven on a baking sheet or foil in the last 2-3 minutes.
6. Top each flatbread with 1.5 - 2 Tbsp tzatziki, 3 meatballs, additional feta, and other toppings as desired. Fold and dig in face-first!

Tags

Cheese,

Dinner,

Fall,

Featured,

Greek,

Greek Yogurt,

Lunch,

Meat,

Mediterranean,

Quick,

Sandwiches,

Spring,

Summer,

Turkey,

Winter

https://www.makandhercheese.com/greek-meatball-gyros-with-tzatziki/

The nutrition facts below are for JUST the meatballs made with 93% lean turkey.