RECIPES
Greek Meatball Gyros with Tzatziki
Armanino Creamy Garlic Sauce is a great hack for making flavor-forward tzatziki. Just remember to sop up the released liquid from grated cucumber to avoid a soggy sauce.
Ingredients
Meatballs
1 lb Armanino Gourmet Beef Meatballs, defrosted (about 16 1oz meatballs)
1 cup Greek salad dressing
Tzatziki Sauce
¼ cup grated English cucumber
1 cup plain Greek yogurt
1 tbsp Armanino Creamy Garlic Sauce
1 tbsp fresh dill (or ½ teaspoon dried)
1 tbsp fresh lemon juice
salt and pepper
Gyros
pita bread
cucumber, sliced
tomato, sliced
red onion, thinly sliced
feta cheese, crumbled
Directions
1
If using wooden skewers, soak in water for at least 30 minutes.
2
In a large bowl, combine the Armanino Gourmet Beef Meatballs with the Greek dressing. Let marinate for at least 30 minutes.
3
For the tzatziki sauce, grate the cucumber on the large holes of a grater and lay on several layers of paper towel. Roll up and squeeze to remove any excess liquid.
4
In a medium bowl, combine the yogurt, Armanino Creamy Garlic Sauce, dill, lemon juice and ¼ teaspoon each salt and pepper. Stir until smooth.
5
Add the squeezed grated cucumbers and stir until combined. Taste and adjust seasoning if needed. Can be made up to 3 days ahead and refrigerated. Stir before using.
6
Heat a grill to medium high.
7
Thread the marinated meatballs on metal or soaked wooden skewers. Save any extra marinade to baste while grilling.
8
Grill the meatball skewers, covered, over medium heat for 5-8 minutes or until meatballs have a nice sear on each side. Give a few turns and baste once or twice with the marinade during grilling. Keep a close eye if using wooden skewers to make sure they don’t burn.
9
Remove the skewers from the grill, brush with the marinade then slide the meatballs from the skewers.
10
Grill the pitas a few minutes on each side to warm through, wrapping in a kitchen towel or foil to keep warm.
11
To build the sandwiches, place 3-4 grilled meatballs in a warm pita and top with sliced tomato, cucumber, onion, a spoonful of tzatziki and some crumbled feta. Serve immediately.
Chef’s Tips
Greek Meatball Gyros with Tzatziki
Armanino Creamy Garlic Sauce is a great hack for making flavor-forward tzatziki. Just remember to sop up the released liquid from grated cucumber to avoid a soggy sauce.
Ingredients
Meatballs
1 lb Armanino Gourmet Beef Meatballs, defrosted (about 16 1oz meatballs)
1 cup Greek salad dressing
Tzatziki Sauce
¼ cup grated English cucumber
1 cup plain Greek yogurt
1 tbsp Armanino Creamy Garlic Sauce
1 tbsp fresh dill (or ½ teaspoon dried)
1 tbsp fresh lemon juice
salt and pepper
Gyros
pita bread
cucumber, sliced
tomato, sliced
red onion, thinly sliced
feta cheese, crumbled
Directions
1
If using wooden skewers, soak in water for at least 30 minutes.
2
In a large bowl, combine the Armanino Gourmet Beef Meatballs with the Greek dressing. Let marinate for at least 30 minutes.
3
For the tzatziki sauce, grate the cucumber on the large holes of a grater and lay on several layers of paper towel. Roll up and squeeze to remove any excess liquid.
4
In a medium bowl, combine the yogurt, Armanino Creamy Garlic Sauce, dill, lemon juice and ¼ teaspoon each salt and pepper. Stir until smooth.
5
Add the squeezed grated cucumbers and stir until combined. Taste and adjust seasoning if needed. Can be made up to 3 days ahead and refrigerated. Stir before using.
6
Heat a grill to medium high.
7
Thread the marinated meatballs on metal or soaked wooden skewers. Save any extra marinade to baste while grilling.
8
Grill the meatball skewers, covered, over medium heat for 5-8 minutes or until meatballs have a nice sear on each side. Give a few turns and baste once or twice with the marinade during grilling. Keep a close eye if using wooden skewers to make sure they don’t burn.
9
Remove the skewers from the grill, brush with the marinade then slide the meatballs from the skewers.
10
Grill the pitas a few minutes on each side to warm through, wrapping in a kitchen towel or foil to keep warm.
11
To build the sandwiches, place 3-4 grilled meatballs in a warm pita and top with sliced tomato, cucumber, onion, a spoonful of tzatziki and some crumbled feta. Serve immediately.
Chef’s Tips
- Grilling the meatballs on skewers makes them easier to handle on the grill. Remove the skewers before eating.
- Italian dressing can be substituted for the Greek dressing, just add a ½ teaspoon dried oregano and a squeeze of fresh lemon juice.
- If you’re not up for firing up the grill, the marinated meatballs can be baked in a 375°F oven for about 15-20 minutes until warmed through and golden brown.