Gyro Meatball Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the gyro meatballs:12 oz. extra lean ground beef (I used beef with 12% fat)1/2 onion, finely diced1/2 tsp. each kosher salt, onion powder, dried oregano, ground cumin and freshly ground black pepper1 tsp. garlic powder1 tsp. lemon zestolive oil, for brushing grill panFor the wraps: 3/4 cup Tzaziki (you can buy it, or see "Tips" for a short recipe)1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)1 large head bib lettuce3/4 cup grape tomatoes
In a food processor place the onion, herbs and spices, and lemon zest. Pulse until the onion is very finely chopped and the seasonings integrated. Transfer to a large bowl (If you don't own a food processor, just mince the onion as finely as you can, then mix with the seasonings in the bowl)
Add the ground beef to the bowl and use your hands to mix until the onion is evenly distributed through the meat.
Use a tablespoon to portion the meat and shape into small meatballs. *You can do this step hours ahead of time, storing the meatballs on a baking sheet in the fridge until cooking time*
Heat a grill pan or large saute pan over medium-high heat. Brush the pan with the olive oil and grill the meatballs, turning as they brown, for about 10 minutes or until cooked through.
While they cook, slice the tomatoes in half.
To make the wraps: place two or three meatballs in a double layer of lettuce leaves. Top with tzaziki, a pinch of dill, and tomatoes.
Serving Size: Makes 16 meatballs, for a total of 6-8 wraps
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Add the ground beef to the bowl and use your hands to mix until the onion is evenly distributed through the meat.
Use a tablespoon to portion the meat and shape into small meatballs. *You can do this step hours ahead of time, storing the meatballs on a baking sheet in the fridge until cooking time*
Heat a grill pan or large saute pan over medium-high heat. Brush the pan with the olive oil and grill the meatballs, turning as they brown, for about 10 minutes or until cooked through.
While they cook, slice the tomatoes in half.
To make the wraps: place two or three meatballs in a double layer of lettuce leaves. Top with tzaziki, a pinch of dill, and tomatoes.
Serving Size: Makes 16 meatballs, for a total of 6-8 wraps
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 14.0 g
- Cholesterol: 38.1 mg
- Sodium: 80.5 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.2 g
- Protein: 22.6 g
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