Greek Meatball Gyros with Tzatziki

Armanino Creamy Garlic Sauce is a great hack for making flavor-forward tzatziki. Just remember to sop up the released liquid from grated cucumber to avoid a soggy sauce.

Ingredients

Meatballs
 1 lb Armanino Gourmet Beef Meatballs, defrosted (about 16 1oz meatballs)
 1 cup Greek salad dressing
Tzatziki Sauce
 ¼ cup grated English cucumber
 1 cup plain Greek yogurt
 1 tbsp Armanino Creamy Garlic Sauce
 1 tbsp fresh dill (or ½ teaspoon dried)
 1 tbsp fresh lemon juice
 salt and pepper
Gyros
 pita bread
 cucumber, sliced
 tomato, sliced
 red onion, thinly sliced
 feta cheese, crumbled

Directions

1

If using wooden skewers, soak in water for at least 30 minutes.

2

In a large bowl, combine the Armanino Gourmet Beef Meatballs with the Greek dressing. Let marinate for at least 30 minutes.

3

For the tzatziki sauce, grate the cucumber on the large holes of a grater and lay on several layers of paper towel. Roll up and squeeze to remove any excess liquid.

4

In a medium bowl, combine the yogurt, Armanino Creamy Garlic Sauce, dill, lemon juice and ¼ teaspoon each salt and pepper. Stir until smooth.

5

Add the squeezed grated cucumbers and stir until combined. Taste and adjust seasoning if needed. Can be made up to 3 days ahead and refrigerated. Stir before using.

6

Heat a grill to medium high.

7

Thread the marinated meatballs on metal or soaked wooden skewers. Save any extra marinade to baste while grilling.

8

Grill the meatball skewers, covered, over medium heat for 5-8 minutes or until meatballs have a nice sear on each side. Give a few turns and baste once or twice with the marinade during grilling. Keep a close eye if using wooden skewers to make sure they don’t burn.

9

Remove the skewers from the grill, brush with the marinade then slide the meatballs from the skewers.

10

Grill the pitas a few minutes on each side to warm through, wrapping in a kitchen towel or foil to keep warm.

11

To build the sandwiches, place 3-4 grilled meatballs in a warm pita and top with sliced tomato, cucumber, onion, a spoonful of tzatziki and some crumbled feta. Serve immediately.

Chef’s Tips

  • Grilling the meatballs on skewers makes them easier to handle on the grill. Remove the skewers before eating.
  • Italian dressing can be substituted for the Greek dressing, just add a ½ teaspoon dried oregano and a squeeze of fresh lemon juice.
  • If you’re not up for firing up the grill, the marinated meatballs can be baked in a 375°F oven for about 15-20 minutes until warmed through and golden brown.

Ingredients

Meatballs
 1 lb Armanino Gourmet Beef Meatballs, defrosted (about 16 1oz meatballs)
 1 cup Greek salad dressing
Tzatziki Sauce
 ¼ cup grated English cucumber
 1 cup plain Greek yogurt
 1 tbsp Armanino Creamy Garlic Sauce
 1 tbsp fresh dill (or ½ teaspoon dried)
 1 tbsp fresh lemon juice
 salt and pepper
Gyros
 pita bread
 cucumber, sliced
 tomato, sliced
 red onion, thinly sliced
 feta cheese, crumbled

Directions

1

If using wooden skewers, soak in water for at least 30 minutes.

2

In a large bowl, combine the Armanino Gourmet Beef Meatballs with the Greek dressing. Let marinate for at least 30 minutes.

3

For the tzatziki sauce, grate the cucumber on the large holes of a grater and lay on several layers of paper towel. Roll up and squeeze to remove any excess liquid.

4

In a medium bowl, combine the yogurt, Armanino Creamy Garlic Sauce, dill, lemon juice and ¼ teaspoon each salt and pepper. Stir until smooth.

5

Add the squeezed grated cucumbers and stir until combined. Taste and adjust seasoning if needed. Can be made up to 3 days ahead and refrigerated. Stir before using.

6

Heat a grill to medium high.

7

Thread the marinated meatballs on metal or soaked wooden skewers. Save any extra marinade to baste while grilling.

8

Grill the meatball skewers, covered, over medium heat for 5-8 minutes or until meatballs have a nice sear on each side. Give a few turns and baste once or twice with the marinade during grilling. Keep a close eye if using wooden skewers to make sure they don’t burn.

9

Remove the skewers from the grill, brush with the marinade then slide the meatballs from the skewers.

10

Grill the pitas a few minutes on each side to warm through, wrapping in a kitchen towel or foil to keep warm.

11

To build the sandwiches, place 3-4 grilled meatballs in a warm pita and top with sliced tomato, cucumber, onion, a spoonful of tzatziki and some crumbled feta. Serve immediately.

Greek Meatball Gyros with Tzatziki

Yields4 Servings

Prep Time45 mins

Cook Time5 mins

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