Beef Meatball Gyros have all of the traditional flavors and are topped with a homemade Greek yogurt tzatziki sauce that is better than any restaurant you have ever tasted!
Most of the time you probably don’t make gyros at home, because they seem a little complicated and they have to taste just right because you are comparing them to the best Greek takeout in town.
Using ground beef and making a meatball gyro is so much easier and when you top it with my famous greek yogurt tzatziki sauce it’s even better!
What Is Typically in a Gyro?
Traditional gyros are made from shaved lamb, beef, a combination of both, and sometimes chicken. If you were to see a behind-the-scenes view of an authentic Greek restaurant you would probably notice the vertical rotisserie. Also if you have ever been to a fair, you know what i am talking about.
The seasoned meat (it usually has a lot of herbs for the Greek flavor, heavy on the garlic) is served on a warm pita, topped with lettuce, onions, feta, and smothered in tzatziki.
Why Use Ground Beef?
Beef is an excellent source of protein, choline, iron, and other important vitamins that help our bodies stay healthy.
According to the New York Beef Council, “On average, a 3 ounce serving of beef provides half (25grams) of the Daily Value for protein, which is one of the most satisfying nutrients.”
It’s also an affordable meat that can go a long way when feeding larger families depending on the dish you are making.
Ingredients Needed for Ground Beef Meatball Gyros
panko breadcrumbs – no need to grab the seasoned kind just go with the plain
lean ground beef
cloves of garlic
Spices: Italian parsley, cumin, oregano, thyme, salt, and pepper
What You Need for Greek Yogurt Tzatziki:
plain Greek yogurt
Salt and black pepper
fresh lemon juice
Making the Greek Yogurt Tzatziki Sauce
Combine the Greek yogurt, cucumber, oil, spices, lemon juice, and cucumber into a small bowl. Taste, then adjust the seasonings as desired.
Place it in the fridge covered until you are ready to serve. You can also make it ahead of time if needed.
How to Make Homemade Gyros Using Ground Beef
Stir together the plain breadcrumbs and milk in a large bowl. Let it sit for 5 minutes.
Then add the ground beef, eggs, and spices. Use a wooden spoon or your hands to mix the ingredients together. You want each meatball to have a little taste of all of the ingredients.
Pinch off small amounts of the beef mixture to make the meatballs or use a cookie or ice cream scoop for more precise measurement.
Place the meatballs on a baking sheet leaving a little bit of room in between each one.
Bake until the internal temperature reaches 160 degrees which should take no more than 18 minutes. Sometimes the cooking time may vary based on the size of your gyro meatballs.
Once they are ready, let them rest just a few minutes before making your gyro.
Assembling the Perfect Meatball Gyro
Combine the tomatoes, red onion, and cucumber in a small bowl and sprinkle with salt.
Add a few meatballs in the center of each flatbread (warm these first if you would like). Then spoon on the greek yogurt tzatziki sauce down the center, top with the cucumber mixture.
Add a little feta and chopped parsley, then wrap and serve!
If you have any leftovers, store the meatballs, tzatziki, and cucumber mixture in the fridge for up to 4 days.
It’s best to assemble when you are ready to serve so your bread doesn’t get soggy!Print
Beef Meatball Gyros have all of the traditional flavors and are topped with a homemade greek yogurt tzatziki sauce that is better than any restaurant you have ever tasted!
For the Tzatziki sauce:
1 cup plain Greek yogurt
1/4 cup English cucumber, grated, pat dry with a paper towel
1 clove garlic, finely minced
1 teaspoon olive oil
1 tablespoon fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh lemon juice
½ cup panko breadcrumbs
¼ cup milk
1 pound 93% lean ground beef
½ small onion, grated
3 cloves garlic, minced
1 large egg, beaten
2 tablespoons flat-leaf Italian parsley, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon dried thyme
¾ teaspoon salt
½ teaspoon ground black pepper
1 cup English cucumber, finely diced
1 cup tomatoes, finely diced
1/2 cup red onion, finely diced
4 Flatbreads, likely toasted, if desired
Feta Cheese (optional)
Parsley for garnish (optional)
For the Tzatziki Sauce:
- In a small bowl, combine the Greek yogurt, cucumber, garlic, olive oil, dill, salt, black pepper, and lemon juice. Adjust to taste. Cover and place in the refrigerator until ready to serve.
For the gyro meatballs:
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the panko breadcrumbs and milk. Set aside for 5 minutes.
- Add the ground beef, onion, garlic, egg, parsley, cumin, oregano, thyme, salt, and black pepper. With a wooden spoon (I prefer to use my hands!) mix until ingredients are evenly dispersed through the meat mixture.
- Form small meatballs, by using a small ice-cream scoop or eye-ball measurements, and place on the backing sheet.
- Bake for 12-18 minutes or internal temperature reaches 160 degrees F. (Cook time will vary depending on the size of your meatballs.)
- Allow meatballs to rest for at least 5 minutes before serving.
- In a small bowl, combine the cucumber, tomatoes, and red onion. Sprinkle with salt.
- Place a few meatballs down the center of each flatbread. Spoon a generous amount of Tzatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber mixture. Garnish with feta cheese and chopped parsley, if desired. Wrap up and enjoy!