Best Turkey Meatball Gyros Recipes

TURKEY MEATBALL GYROS

Turkey Meatball Gyros image

My whole family loves these, and I appreciate how quick and easy they are. The meatballs can be made the night before or made in a big batch to freeze and use as needed. -Jennifer Coduto, Kent, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup seasoned bread crumbs
1 large egg
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey
3/4 cup reduced-fat plain yogurt
1/2 cup finely chopped peeled cucumber
2 tablespoons finely chopped onion
1-1/2 teaspoons lemon juice
8 whole wheat pita pocket halves
2 cups shredded lettuce
1 cup chopped tomatoes

Steps:

In a large bowl, combine the bread crumbs, egg and seasonings. Crumble turkey over mixture and mix well. Shape into 16 balls., Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 15-20 minutes or until no longer pink., Meanwhile, in a small bowl, combine the yogurt, cucumber, onion and lemon juice. Line pitas with lettuce and tomatoes; add meatballs and drizzle with yogurt sauce.

Nutrition Facts : Calories 439 calories, Fat 14g fat (4g saturated fat), Cholesterol 145mg cholesterol, Sodium 975mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 6g fiber), Protein 32g protein.

GRILLED LAMB OR CHICKEN/TURKEY MEATBALL GYROS WITH PESTO AND TZATZIKI.

GRILLED LAMB OR CHICKEN/TURKEY MEATBALL GYROS WITH PESTO AND TZATZIKI. image

Categories Dinner Lunch

Number Of Ingredients 37

Ingredients

FOR THE TZATZIKI SAUCE:
6 ounces, fluidÂ Plain Greek Yogurt
Â¼ cupsÂ Unsweetened Coconut Milk Or Sour Cream
2 TablespoonsÂ Mayonnaise
1 teaspoonÂ Lemon Zest
1 teaspoonÂ Lemon Juice
2 clovesÂ Garlic
2 teaspoonsÂ Fresh Dill
1-Â½ teaspoonÂ Granulated Sugar
1 dashÂ Coarse Salt And Ground Black Pepper
Â½ wholeÂ English Cucumber, Diced
FOR THE MINT PESTO:
2 cupsÂ Fresh Mint Leaves
1 cupÂ Fresh Spinach
Â¼ cupsÂ Unsalted Nuts {almonds Or Walnuts}
2 clovesÂ Garlic
Â½ Â Lemon, Zest And Juice
Dash Coarse Salt And Ground Black Pepper
Â¼ cupsÂ Extra Virgin Olive Oil
FOR THE MEATBALLS:
1 poundÂ Ground Lamb (or Chicken If Preferred)
1 teaspoonÂ Dijon Mustard
Â½ wholeÂ Yellow Onion-finely Minced
2 clovesÂ Garlic, Finely Minced (or Sub 2 Teaspoons Garlic Powder For The 2 Cloves)
1 wholeÂ Large Egg
Â½ cupsÂ Breadcrumbs
1 teaspoonÂ Ground Coriander
1 TablespoonÂ Ground Cumin
Â½ teaspoonsÂ Coarse Salt
Â¼ teaspoonsÂ Ground Cinnamon
Â¼ teaspoonsÂ Ground Black Pepper
Cooking Spray
FOR THE ASSEMBLY:
4 wholeÂ Whole Grain Pitas
Â½ wholeÂ English Cucumber, Diced Or Sliced
Â½ cupsÂ Crumbled Feta Cheese
Fresh Cilantro Leaves, For Garnish

Steps:

1. For the tzatziki sauce: Combine all of the tzatziki ingredients (yogurt through sugar) in a food processor. Season with a dash of salt and black pepper; pulse until smooth. Taste and adjust seasoning, if necessary. Add diced cucumber and fold with a spatula. Spoon into a bowl and refrigerate. Rinse food processor with water.â¨ 2. For the mint pesto: Combine ingredients (mint through lemon) in a food processor and add a dash of salt and pepper. Pulse while drizzling olive oil in through the vegetable shoot until you reach desired consistency. Taste and adjust seasonings, if necessary.â¨ 3. Preheat a grill to medium high heat. In a bowl, combine all the meatball ingredients (except cooking spray). Work with your hands until everything is thoroughly combined. Form meatballs using your hands and place them on a plate. Brush meatballs with canola oil or spritz with cooking spray. Place them on the grill and cook, rotating a few times, about 8-10 minutes or until cooked through.â¨4. To serve, place meatballs in toasted or grilled pita bread. Drizzle with tzatziki and mint pesto and top with cucumbers, feta and fresh cilantro leaves.