Description
This Greek Turkey Meatball Gyro with Tzatziki recipe offers a delicious and healthy twist on traditional gyros by using lean ground turkey meatballs paired with a creamy, tangy tzatziki sauce. Filled with fresh veggies and served on whole wheat flatbreads, it’s a flavorful and satisfying meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Units
Scale
Greek Turkey Meatball:
- 1 lb. ground turkey
- 1/4 cup finely diced red onion
- 2 garlic cloves, minced
- 1 teaspoon dry oregano
- 1/3 cup chopped fresh spinach
- Salt & pepper, to season
- 2 tablespoons avocado oil
Tzatziki Sauce:
- 5 oz. plain Greek yogurt
- 1/4 cup grated cucumber (squeezed to remove excess moisture)
- 2 tablespoons lemon juice
- 1/2 teaspoon dry dill
- 1/2 teaspoon garlic powder
- Salt, to taste
Gyro Components:
- 1/2 cup thinly sliced red onion
- 1 cup diced tomato
- 1 cup diced cucumber
- 4 whole wheat flatbreads or pita
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, finely diced red onion, minced garlic, dry oregano, chopped fresh spinach, salt, and pepper. Mix thoroughly with your hands until the mixture is evenly combined and holds together well.
- Form the Meatballs: Shape the meat mixture into approximately twelve 1-inch diameter meatballs using your hands, ensuring they are uniform in size for even cooking.
- Cook the Meatballs: Heat a large skillet over medium-high heat and add avocado oil. Once hot, add the meatballs to the pan and cook, turning occasionally, until browned on all sides and fully cooked through. This should take about 3-4 minutes per side. Use a meat thermometer to check that the internal temperature has reached 165°F. Remove from the pan and set aside to rest.
- Make the Tzatziki Sauce: In a small bowl, combine plain Greek yogurt, grated and squeezed cucumber, lemon juice, dry dill, garlic powder, and salt to taste. Mix well until smooth and creamy.
- Assemble the Gyros: Warm the whole wheat flatbreads or pitas to make them pliable. Place three meatballs on each flatbread, then top with sliced red onion, diced tomato, and diced cucumber. Spoon a generous amount of tzatziki sauce over the top. Fold and serve immediately.
Notes
- For best results, squeeze excess moisture from the grated cucumber before adding to tzatziki to prevent it from becoming watery.
- You can substitute avocado oil with olive oil if preferred.
- To warm flatbreads, heat them in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in the oven.
- Leftover meatballs can be refrigerated and repurposed in salads or sandwiches.
- To increase fiber content, add more fresh veggies like leafy greens or shredded carrots in the gyro assembly.
Nutrition
- Serving Size: 1 gyro
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
