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beef meatball gyro open faced on small white plate with greek yogurt tzatziki

Beef Meatball Gyros

  • Author: Chef Julie Harrington, RD
  • Yield: 4 Servings 1x


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

Gyro Meatballs:

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

To assemble:

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:

  1. 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:

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, stir together the panko breadcrumbs and milk. Set aside for 5 minutes.
  3. 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.
  4. Form small meatballs, by using a small ice-cream scoop or eye-ball measurements, and place on the backing sheet.
  5. Bake for 12-18 minutes or internal temperature reaches 160 degrees F. (Cook time will vary depending on the size of your meatballs.)
  6. Allow meatballs to rest for at least 5 minutes before serving.


To assemble:

  1. In a small bowl, combine the cucumber, tomatoes, and red onion. Sprinkle with salt.
  2. 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!

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