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Meatball Gyros with Garlic Tzatziki

  • Author: Nicole Triebe
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings


Tzatziki Sauce

1/2 English cucumber, peeled
2 cups plain Greek yogurt
5 cloves garlic, pressed through a microplane
1/3 cup chopped dill, fresh
Juice of half a fresh lemon
1/2 tsp salt, or to taste
1/8 tsp black pepper


1 red onion, diced fine

1/2 lb ground beef

1/2 lb ground lamb

2 garlic cloves, minced.

1 cup grated parmesan cheese

1/4 cup fresh parsley, finely chopped.

6 large mint leaves, finely chopped

To assemble the Gyros

Pita bread

Fresh tomatoes

Crispy Chickpeas

Feta Cheese

Fresh parsley for garnish


Start by making roasted chickpeas.  

Preheat oven to 450 degrees F (230 degrees C).

Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.

Decrease the the oven temperature to 350 degrees

Add all Meatball ingredients in a large bowl and use your hands to mix well for a few minutes until the mixture is  well combined.

Measure out heaped tablespoons and dollop onto a work surface – should make around 32 – 35. Then roll into balls

Place balls in a shallow baking dish and fill bottom of the pan with water until it reaches the middle of the meatballs. 

Bake at 350F for 20 minutes or until the internal temperature reaches 165F.

Assemble the gyros by topping fresh pitas with the tzatziki sauce, meatballs, fresh tomatoes, feta and roasted chickpeas. Garnish with fresh parsley