Meatball Gyros

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.


(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.