Description
Delicious gyro meatballs served in fresh lettuce cups with Tzatziki sauce and cherry tomatoes.
Ingredients
Scale
- 1 lb. ground beef
- 1/2 onion, finely chopped in food processor
- 1 T Greek seasoning (see notes)
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1 tsp. olive oil, for brushing grill pan
- 1 large head iceberg lettuce
- 3/4 cup Tzatziki Sauce (see notes)
- 1/2 cup chopped cherry tomatoes
Instructions
- Coarsely chop the onion; then put it in the food processor and pulse until onion is finely chopped.
- Add the Greek Seasoning, ground cumin, and garlic powder and pulse a few more times until the seasonings are well blended with the onion.
- Put the ground beef into a bowl, add the onion-spice mixture, and use your clean hands to mix the spices into the meat.
- Use a tablespoon-sized measuring spoon to scoop out the meat and form into meatballs (about 20 meatballs).
- Brush a stove-top grill pan or frying pan with olive oil, then heat the pan over medium high heat and cook the meatballs, turning often, until they are well browned and completely cooked through (about 10-12 minutes).
- Cut out the core of the lettuce and cut the lettuce head into two halves, then break the leaves apart, making each lettuce cup out of two leaves.
- Put three meatballs into each lettuce cup, top with Tzatziki sauce, and sprinkle over chopped tomatoes.
- The Gyro meatballs are great after they have been in the fridge overnight.
- Heat them in a mini-frying pan on the stove instead of microwaving.
Notes
- Greek seasoning can be adjusted to taste.
- Tzatziki sauce can be store-bought or homemade.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 meatballs per cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg