Meatball Gyros

This recipe was picked out by another member of the family.  I never would have chosen this if I saw it in a magazine and it probably wouldn't have even caught my attention, which is why I was so glad it did catch someone else's attention.  They turned out really really good!  

It was perfect timing, since Jake had just gone to IKEA with his mom and picked up some of their frozen meatballs.  Which, by-the-way, I did not even care to look at the calorie count on the package.  Sometimes things are better left unknown.

 I was honestly shocked that I liked these as much as I did.  I liked them enough that I could see myself eating these frequently.  If you make your own meatballs using lean meat, then this is a pretty healthy meal.  

Meatball Gyros

slightly adapted from: Healthy Cooking Magazine, Aug/Sept 2012 Issue
(Printable Recipe)

For the sauce

3/4 c. (6 oz.) plain, non-fat, Greek yogurt
   (I used a 5.5 oz. carton of Chobani)

1/2 c. finely chopped and peeled cucumber

1/4 c. diced tomatoes

1/2 tsp. lemon juice

1/4 - 1/2 tsp. onion powder, to taste

1/4 - 1/2 tsp. garlic powder, to taste

1/4 - 1/2 tsp. Italian seasoning, to taste

salt and pepper, to taste

For serving

* cooked meatballs 

8 pita halves, regular or wheat

2 c. shredded lettuce

1/2 c. diced tomatoes

grated Parmesan cheese, opt.

*Meatballs

(I did not use this recipe, but this is the one included in the magazine)

1/2 c. seasoned bread crumbs

1 egg

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1 lb. lean ground turkey or beef

In a small bowl, combine all of the sauce ingredients; set aside.  If you are making the included meatball recipe, in a large bowl, combine the bread crumbs, egg and seasonings.  Crumble turkey or beef 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 degrees for 15-20 minutes or until no longer pink.  To serve: Line pitas with lettuce and tomatoes; add meatballs and drizzle with yogurt sauce.  Sprinkle with Parmesan cheese, if desired.  Yield: 4 servings.   

Jenn's Notes: I used the little frozen meatballs from IKEA, but since you might not have access to those and you might not have a favorite meatball recipe, I have included the recipe that was in my magazine.  I have not tried this recipe, but it sounds like it would be good.  The seasonings in the sauce were not in the original recipe, but I wanted a little extra flavor.