Lunch

Gyro Meatballs

Name: Gyro Meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 20 servings
Ingredients: 1 pound ground lamb (or lean ground beef, or ground pork); ¼ cup minced white onion; 3 cloves garlic (minced); 1 large egg; ½ cup finely crumbled feta cheese; 1 teaspoon Greek seasoning; ½ teaspoon salt (more or less to taste)

20 servings

servings

20 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

1 pound ground lamb (or lean ground beef, or ground pork)

¼ cup minced white onion

3 cloves garlic (minced)

1 large egg

½ cup finely crumbled feta cheese

1 teaspoon Greek seasoning

½ teaspoon salt (more or less to taste)

Directions

Preheat oven to 425° Fahrenheit. Line large baking sheet with aluminum foil (or parchment paper) and spray foil (or paper) lightly with cooking spray. Set baking sheet aside.

Add 1 pound ground lamb, ¼ cup minced white onion, 3 cloves garlic, 1 large egg, ½ cup finely crumbled feta cheese, 1 teaspoon Greek seasoning, and ½ teaspoon salt to large mixing bowl. Mix ingredients together with hands until ingredients are fully incorporated and mixture is uniformly blended.

Use small cookie scoop to portion mixture into meatballs. Quickly roll each scoop between palms of hands to shape into smooth balls, then place meatball on prepared baking sheet. Repeat until entire mixture has been formed into approximately 14 to 20 meatballs.

Place filled baking sheet in preheated oven. Bake meatballs 8 minutes, then check doneness with internal meat thermometer. Continue baking meatballs, checking doneness every 2 minutes, until meatballs reach 155° Fahrenheit internally.

Carefully remove baking sheet from oven and set aside. Let meatballs rest on baking sheet 5 minutes, then serve with desired sides.

Nutrition

Serving Size

1 meatball (out of 20)

Calories

79 kcal

Total Fat

6 g

Saturated Fat

3 g

Unsaturated Fat

Trans Fat

0.001 g

Cholesterol

29 mg

Sodium

118 mg

Total Carbohydrate

1 g

Dietary Fiber

0.1 g

Total Sugars