Greek Lamb Meatballs (Gyro Style!) Recipe
These Greek Lamb Meatballs bring the authentic flavors of a gyro to your table with juicy ground lamb seasoned with warm spices, fresh herbs, and garlic. Paired with a creamy tzatziki sauce and vibrant mint pesto, this recipe is a perfect Mediterranean-inspired meal served in toasted pita bread with crisp cucumbers and tangy feta cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Ingredients
Tzatziki Sauce
- ⅔ cup plain Greek yogurt
- ¼ cup full fat canned coconut milk or sour cream
- 2 tablespoons mayonnaise (optional, but highly recommended)
- Zest and juice of ½ medium lemon
- 2 cloves garlic, peeled and minced
- 2 teaspoons fresh dill
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ½ English cucumber, shredded
Mint Pesto
- 2 cups fresh mint leaves
- 1 cup fresh spinach leaves
- ¼ cup pine nuts, almonds or walnuts
- 2 cloves garlic, peeled
- Zest and juice of ½ lemon
- Dash salt and ground black pepper
- ¼ cup extra virgin olive oil
Meatballs
- 1-pound ground lamb (can substitute beef or chicken)
- 1 teaspoon Dijon mustard
- ½ yellow onion, finely minced or 1 tablespoon dried onion flakes
- 2 cloves garlic, peeled and minced or 1 teaspoon garlic powder
- 1 large egg
- ½ cup breadcrumbs
- 1 ½ teaspoons ground coriander
- 1 teaspoon ground cumin
- ¾ teaspoon coarse salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
To Serve
- 8 whole grain pita rounds, toasted or grilled
- ½ English cucumber, diced or sliced
- ½ cup crumbled feta cheese
- Fresh cilantro leaves
Instructions
- Prepare the Tzatziki Sauce: In a bowl, combine Greek yogurt, coconut milk or sour cream, mayonnaise, lemon zest and juice, minced garlic, fresh dill, sugar, salt, black pepper, and shredded cucumber. Stir until all ingredients are well incorporated. Taste and adjust the seasoning as needed to achieve a balanced, creamy sauce.
- Make the Mint Pesto: Place fresh mint leaves, spinach, nuts (pine nuts, almonds, or walnuts), garlic cloves, lemon zest and juice, salt, and black pepper into a food processor. Pulse while slowly drizzling in the olive oil through the feed tube until the mixture reaches your desired pesto consistency. Taste and adjust seasoning accordingly.
- Form the Meatballs: Preheat a grill or grill pan over medium-high heat. In a large bowl, combine ground lamb, Dijon mustard, finely minced yellow onion or dried onion flakes, minced garlic or garlic powder, egg, breadcrumbs, ground coriander, ground cumin, salt, cinnamon, and black pepper. Use your hands to mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into uniform meatballs and place them on a plate. Lightly spritz the meatballs with cooking spray.
- Grill the Meatballs: Place the meatballs on the preheated grill or grill pan. Cook them, turning occasionally to ensure even grilling, for about 8 to 10 minutes or until they are cooked through and reach an internal temperature of 160°F (71°C) for lamb.
- Assemble and Serve: Toast or grill the whole grain pita rounds until warm and slightly charred. Place several meatballs inside each pita. Drizzle generously with prepared tzatziki sauce and mint pesto. Top with diced or sliced cucumber, crumbled feta cheese, and fresh cilantro leaves. Serve immediately for best flavor and texture.
Notes
- Mayonnaise in the tzatziki adds creaminess but is optional.
- Ground beef or chicken can be used instead of lamb for a different flavor or lighter option.
- Breadcrumbs help bind the meatballs; for a gluten-free version, use gluten-free breadcrumbs or oat flour.
- Ensure meatballs are cooked to a safe internal temperature for meat type used.
- You can prepare the tzatziki sauce and mint pesto a day ahead to save time.
- Adjust the herbs and spices according to your taste preference for more or less pungency.
Find it online: https://justsosavory.com/greek-lamb-meatballs-gyro-style-recipe/
