Mediterranean Meatball Gyros Sandwich

Photo by Cookinwithlilzas S.
Mediterranean Meatball Gyros Sandwich
Adapted from keyingredient.com
Mediterranean Meatball Gyros Sandwich

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

1

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 1

    cup Greek yogurt

  • 1/4

    cup grated cucumber

  • 1

    teaspoon freshly minced garlic

  • 1

    teaspoon extra virgin olive oil

  • 1

    tablespoon fresh dill

  • 1/2

    teaspoon sea salt

  • 1/4

    teaspoon freshly cracked black pepper

  • 1

    tablespoon fresh lemon juice

  • 1

    pound ground chuck

  • 1/4

    cup dry Italian bread crumbs

  • 1

    large egg

  • 2

    tablespoons chopped fresh flat leaf Italian parsley

  • 1

    tablespoon freshly minced garlic

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon sea salt

  • 1/4

    teaspoon freshly cracked black pepper

  • 1

    cup finely diced cucumbers

  • 1

    cup finely diced tomatoes

  • 1/2

    cup finely diced red onion

  • 1

    tablespoon chopped flat leaf Italian parsley

  • salt & pepper to taste

  • 4

    Flatbreads

Directions

Directions To prepare the meatballs, preheat the oven to 425°F. In a large mixing bowl, combine 1 pound ground chuck, 1/4 cup dry Italian bread crumbs, 1 large egg, 2 tablespoons chopped fresh flat leaf Italian parsley, 1 tablespoon freshly minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper. Mix well to combine and then form into meatballs. I use a medium size scoop to get them uniform in size, or if I'm away from home I have even used a 1/8 measure cup to measure the meat and then roll into a ball. Place them on a lightly greased baking sheet and bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs. While the meatballs are cooking, dice 1 cup cucumbers, 1 cup tomatoes, 1/2 cup red onions, and a tablespoon of flat leaf parsley and combine in a serving dish. Salt & pepper the cucumber salad to taste. When the meatballs are cooked through, remove them from the oven to rest. Turn the oven up to broil and place the flatbread on a baking sheet. Broil for until lightly toasted on both sides. Remember to keep the oven door ajar when broiling and watch them closely so they don't burn! To assemble, place about 4 meatballs down the center of each flatbread. Spoon a generous amount of Tsatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber salad. Combine 1 cup Greek yogurt with 1/4 cup grated cucumber, 1 teaspoon freshly minced garlic, 1 teaspoon olive oil, 1 tablespoon fresh dill, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve. Preheat the oven to 425°F. In a large mixing bowl, combine 1 pound ground chuck, 1/4 cup dry Italian bread crumbs, 1 large egg, 2 tablespoons chopped fresh flat leaf Italian parsley, 1 tablespoon freshly minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper. Mix well to combine and then form into meatballs. I use a medium size scoop to get them uniform in size, or if I'm away from home I have even used a 1/8 measure cup to measure the meat and then roll into a ball. Place them on a lightly greased baking sheet and bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs. While the meatballs are cooking, dice 1 cup cucumbers, 1 cup tomatoes, 1/2 cup red onions, and a tablespoon of flat leaf parsley and combine in a serving dish. Salt & pepper to taste. When the meatballs are cooked through, remove them from the oven to rest. Turn the oven up to broil and place the flatbread on a baking sheet. Broil for until lightly toasted on both sides. Remember to keep the oven door ajar when broiling and watch them closely so they don't burn! To assemble, place about 4 meatballs down the center of each flatbread. Spoon a generous amount of Tsatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber salad. Wrap up and enjoy! I try to make up the Tzatziki sauce early in the day or the day before for best results. To make the Tzatziki, combine 1 cup Greek yogurt with 1/4 cup grated cucumber, 1 teaspoon freshly minced garlic, 1 teaspoon olive oil, 1 tablespoon fresh dill, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper Mix in 1 tablespoon fresh lemon juice... and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve

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