meatball gyro sandwich
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This meatball gyro sandwich is easy to make at home. Spread tzatziki sauce or hummus across warm pita bread. Add Greek lamb meatballs or baked chicken meatballs, plus fresh colorful produce and a squeeze of lemon.
This American-style gyro sandwich is brimming with Mediterranean flavors! It’s a recipe I made often during stay-at-home times when the family was craving gyros, and local restaurants that served them were closed.
Because this gyro sandwich can satisfy hearty appetites and be assembled in 20 minutes, it’s a real weekday winner. Made with pre-cooked meatballs and fresh healthy ingredients, it’s the best answer to “what’s for dinner?”
This hand-held meal is an ideal solution for busy families. After assembling the homemade gyros, it’s easy to keep them warm. Just wrap the sandwiches in parchment paper and aluminum foil. No more skipped meals!
This meatball gyro sandwich is also ideal for backyard gatherings, potlucks, and church socials. Keep the pita bread warm by wrapping it in foil. Transfer the meatballs to a crockpot to keep them warm. (If desired, toss a few pats of butter in the slow cooker to keep the meat juicy and savory.) Add ice to a chafing dish or large container. Place the fresh ingredients in small bowls on top of the ice. Let everyone assemble their own homemade gyros.
INGREDIENTS
- Greek pita flatbread
- Olive oil
- Greek lamb meatballs or chicken meatballs, pre-cooked (homemade or store-bought)
- Tzatziki sauce or garlic hummus (or a mix of these)
- Arugula or romaine lettuce
- Roma tomatoes
- Cucumber
- Red onion
- Feta cheese
- Fresh oregano (or mint, parsley or cilantro)
- Sea salt
- Lemon
RECIPE STEPS
RECIPE PREP: Arrange one oven rack in the middle of the oven. Place the second oven rack directly below it. Preheat oven to 300°F.
- STEP 1: Brush a baking tray with olive oil. Arrange pre-cooked meatballs on the tray in a single layer. Brush meatballs with olive oil to keep them juicy. Place tray on the first oven rack (set to the middle position). Reheat for 15 minutes or until warmed through. Cover the tray with foil to prevent the meatballs from drying out.
- STEP 2: Remove pita bread from its packaging. Lightly brush both sides of the pita with olive oil. Wrap it in foil. Place it on the oven rack beneath the meatballs. Warm for 10 to 12 minutes. We want the pita bread to be warm, soft and pliable, not crispy or crunchy.
- STEP 3: As the meatballs and pita are warming in the oven, slice, cut, and shred the fresh produce.
- STEP 4: Smear tzatziki sauce and/or hummus across the surface of the pita. Transfer 3 meatballs to the pita bread, placing them directly on top of the sauce or hummus.
- STEP 5: Add desired toppings: arugula or shredded lettuce, diced or sliced cucumber, chopped red onion, crumbled feta cheese, and fresh oregano. Add a sprinkling of salt and a light squeeze of lemon juice.
- STEP 6: Add desired toppings: arugula or shredded lettuce, diced or sliced cucumber, chopped red onion, crumbled feta cheese, and fresh oregano. Add a sprinkle of salt and a squeeze of lemon juice.
- STEP 7: To keep the gyro sandwich together, close and secure the top of the gyro with an appetizer pick. To prepare it as an on-the-go meal, wrap it tightly in a combination of parchment paper and aluminum foil.
recipe faq
These are the most commonly-asked questions when making this meatball gyro sandwich, and the most helpful answers for recipe success.
Look for “Greek pita flatbread.” It comes in both classic white and whole wheat, and doesn’t have a pocket. It’s ideal for gyros because it’s thicker, softer, chewier and more sturdy than traditional pita.
Meatballs with a 1-inch diameter work best for gyros. If the pre-made meatballs have a diameter of 2 inches or larger, it’s a good idea to cut them in half so they’re easier to rewarm and eat.
To rehydrate cooked meatballs and make them savory again, drizzle them with olive oil or butter. Another option: drizzle the meatballs with chicken broth, beef broth, or vegetable broth.
Made with lamb meatballs, they’re high in protein and relatively low in calories. Made with chicken meatballs, they have a lower fat content than beef. With traditional condiments and fresh produce, a gyro sandwich is a relatively healthy meal. But always eat in moderation.
more hand-held snacks & meals
If you enjoyed this meatball gyro sandwich, then you’ll also want to make these quick simple recipes. Each is ideal for wrapping in foil, packing in a bag and taking it with you. It’s easier than ever to curb hunger on the go.
- Bacon Egg Cups
- Strawberry Pop Tarts
- Chewy Chocolate Chip Granola Bars
- BBQ Pulled Pork Sliders
- Sonoran Hot Dog
- P.F. Chang’s Chicken Lettuce Wraps
- Air Fryer Crab Cake Sandwich
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meatball gyro sandwich
- Total Time: 20 Minutes
- Yield: 4 Servings 1x
Description
This meatball gyro sandwich is a savory hand-held meal. It’s an ideal mid-week dinner for busy families, and a backyard party favorite. Set out the ingredients in a spread and let everyone assemble their own.
Ingredients
- 4 Greek pita flatbread
- 2 tablespoons olive oil, for brushing
- 12 (pre-cooked) Greek lamb meatballs or chicken meatballs
- 1/2 cup tzatziki sauce or hummus
- 1 cup arugula, or romaine lettuce (shredded)
- 2 Roma tomatoes, diced
- 1 small cucumber, sliced or peeled and diced
- 1/4 medium-sized red onion, chopped or sliced
- 1/3 cup Feta cheese, crumbled
- 2 tablespoons fresh oregano (or mint, parsley or cilantro)
- Sea salt, to taste
- 1 lemon, cut into 4 wedges
Instructions
RECIPE PREP: Arrange one oven rack in the middle of the oven. Place the second oven rack directly below it. Preheat oven to 300°F.
- Brush a baking tray with olive oil. Arrange pre-cooked meatballs on the tray in a single layer. Brush meatballs with olive oil to keep them juicy. Place tray on the first oven rack (set to the middle position). Reheat for 15 minutes or until warmed through. Cover the tray with foil to prevent the meatballs from drying out.
- Remove pita bread from its packaging. Lightly brush both sides of the pita with olive oil. Wrap it in foil. Place it on the oven rack beneath the meatballs. Warm for 10 to 12 minutes. We want the pita bread to be warm, soft and pliable, not crispy or crunchy.
- As the meatballs and pita are warming in the oven, slice, cut, and shred the fresh produce.
- Smear tzatziki sauce and/or hummus across the surface of the pita. Transfer 3 meatballs to the pita bread, placing them directly on top of the sauce or hummus.
- Add desired toppings: arugula or shredded lettuce, diced or sliced cucumber, chopped red onion, crumbled feta cheese, and fresh oregano. Add a sprinkle of salt and a squeeze of lemon juice.
Notes
BEST SIZE MEATBALLS FOR GYROS: Meatballs with a 1-inch diameter work best for gyros. If the pre-made meatballs have a diameter of 2 inches or larger, it’s a good idea to cut them in half so they’re easier to rewarm and eat.
HOW TO SECURE A GYRO SANDWICH: Close and secure the top with an appetizer pick. To prepare it as an on-the-go meal, tightly wrap the gyro in a combination of parchment paper and aluminum foil.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Dinner, Lunch
- Method: Oven
- Cuisine: American, Mediterranean
MEATBALL GYRO SANDWICH > JOIN THE CONVERSATION
Have you ever tried a meatball gyro sandwich? Would you like to make these for you and your family? What is your favorite gyro condiment: tzatziki sauce or hummus? Share your thoughts on this easy recipe in the comments.
