Simple Lamb Meatball Gyros

I have not touched a single plant other than my baby basil growing on my porch in weeks. Yet somehow last week I contracted what looks like a small patch of poison ivy rash on the back of my right hand. It is strategically placed in an area that leads me to believe I shook hands with someone who had it on their thumb. WASH YOUR HANDS PEOPLE. Ugh! I’ll be soaking it in the Atlantic ocean this weekend for my cousin’s bachelorette party so hopefully that will help dry it out.

Speaking of washing your hands, be sure to also do so whenever you immerse your hands in raw meat to make burgers or these lamb meatballs. Mixing and forming raw meat is one of my least favorite tasks while cooking, so I took advantage of Bob since he was visiting for BBQ fest/a long weekend and delegated this step to him. Add that to the list of reasons why I like cooking with others O:-). Don’t worry, I was kind enough to turn on the faucet and dollop soap onto his hands afterwards.

These gyros would be a perfect weeknight meal because it comes together quickly and satisfies. But if you feel the need for a side, go for a Greek salad or if you have more time, oven roasted Greek potatoes.

Simple Lamb Meatball Gyros

One year ago: Spicy Basil Chicken

Two years ago: Buttermilk Ranch Mac & Cheese


Serves 4


1 lb. ground lamb

1/4 cup golden raisins

1/2 tsp ground cinnamon

1 whole grain English muffin, pulsed in a food processor for breadcrumbs

1 egg, lighten beaten

4 scallions, thinly sliced, divided

4 whole wheat pita breads

1/2 cup Greek yogurt (I used 0% plain Chobani)

Fresh mint leaves, for garnish

1/4 cup freshly chopped tomatoes, for garnish

1/4 cup sliced red onion, for garnish

1 lime, for spritzing

Coarse salt and freshly ground pepper


  1. Preheat oven to 400. Line a rimmed baking sheet with foil and lightly coat with nonstick spray, set aside.
  2. In a large bowl combine the lamb, raisins, cinnamon, breadcrumbs, egg, 3/4 of the scallions, and a good pinch of salt and pepper. Form meatballs about the size of a golf ball. Place them on prepared baking sheet.
  3. Bake for about 20 minutes, rotating every few minutes so they brown evenly on all sides.
  4. Heat the pita bread in the microwave until soft and pliable. Place 3 to 5 ball on each pita bread. Dollop with a little yogurt and garnish with remaining scallions, mint, tomato and red onion. Spritz with lime and serve!

Source: Bev Cooks


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