Meatball Gyros with Olive Oil Tzatziki Sauce May 03 2016, 0 Comments

Serves 4 


For the tzatziki sauce:

  • 2 tbsp. Cucina Antica Extra Virgin Olive Oil 
  • 2 cups plain Greek yogurt
  • 1 half large cucumber, grated
  • 3 tsp. dry or fresh dill weed
  • 2 tbsp. fresh lemon juice
  • 1 tsp. garlic powder + more to taste
  • 1 tsp. salt + more to taste
  • 1 tsp. dried oregano

For the meatballs:

  • 2 tsp. Cucina Antica Extra Virgin Olive Oil
  • 1 lb. lean ground beef
  • ¼ cup dried Italian bread, in small chunks
  • 2 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 2 tsp. garlic powder or 1 tsp. freshly minced garlic
  • 1 tsp. Parmesan cheese, grated
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 large egg

 For the gyros:

  • 4 large naan breads or flat breads
  • 1 half large cucumber, diced
  • 1 half medium-sized red onion, sliced thinly
  • 1 small beef-steak tomato, diced
  • Large bunch fresh cilantro or fresh Italian parsley, chopped or torn


Preheat oven to 350. In a medium-sized bowl, combine all the ingredients for the tzatziki sauce and mix well. Taste and adjust seasonings as desired. Refrigerate until ready to serve.

In a separate, large bowl, combine all of the ingredients for the meatballs. Mix together well using your hands or a potato masher. Once well-combined, shape into 12 to 14 evenly sized meatballs. Coat the bottom of a large, oven-safe casserole dish with Cucina Antica Extra Virgin Olive Oil (this will prevent the meatballs from sticking and give them added flavor). Line meatballs along casserole dish, spacing them evenly apart. Place in the oven and bake for 15 to 20 minutes, until meatballs are cooked through.

When meatballs are almost ready, sprinkle naan bread with water and place on a cookie sheet. Place in the oven and heat for 5 to 10 minutes, until just warmed (be careful not to overcook).

To assemble your gyros, place 3 to 4 gyros on each naan bread. Spread with a generous amount of tzatziki sauce. Top with diced cucumber, red onion, tomato, and cilantro.