My New England readers- how much are you loving this spring weather!? This past weekend felt like a dream for February. Although it is a bit concerning (hello, global warming), I can’t help but hope this warm weather is here to stay! Even though we’ve had a mild winter here in Boston (knock on wood), we’ve reached the point of the year where everyone is ready for summer. These few days that hit the 60’s have me craving more fresh and summery foods, and has me thinking of all the fresh produce that will soon be coming our way! There is really nothing better than veggies in the summer.
In a continuation of my last post, today’s recipe uses a lot of the same spices and accompaniments, and also the same homemade tzatziki sauce. This helps with the grocery list, if you make both in the same week. Instead of a lamb burger however, I made these Greek-style beef meatballs to add to a gyro sandwich. Gyro’s have always been one of my favorite Greek foods. I will always remember going to the Greek festival down the cape every summer with my Mimi and Grampa, and getting gyros, spanikopita, pastisio and way too many pieces of baklava. This meal was easy and fresh, and full of so much flavor. Keep reading to get your Greek on!
For the Tzatziki (as seen on my last post):
- 2 cups whole fat Greek yogurt (I used Green Mountain Creamery)
- 1/4 cup fresh dill
- 2 tablespoons diced garlic
- 1 cucumber, shredded & dried (squeeze with a paper towel to remove excess water)
- juice of 1 lemon
- 1 tablespoon Greek olive oil
- s+p to taste
For the meatballs:
- 1 lb Chestnut Farm ground beef
- 1 Chestnut Farm fresh egg
- 1/4 c. whole wheat Italian bread crumbs
- 1 tbsp. apricot preserves
- 2 tbsp. parsley
- 2 tbsp. minced garlic
- 2 tsp. cumin
- s + p to taste
For the gyro (all optional):
- Pita or Naan bread
- Tomatoes, chopped
- Cucumber, chopped
- Feta cheese
- Red onion, thinly sliced
- Avocado, sliced
- Fresh Dill
- Preheat oven to 425° and spray a large baking sheet with cooking spray (I used coconut oil). Add all meatball ingredients (beef, egg, bread crumbs, apricot, parsley, garlic, cumin, s + p) in a large bowl and combine. Form meatballs with your hands and place on the baking sheet in preheated oven. Cook for about 20 minutes, depending on the size of your meatballs you may need more or less time. I took mine out and flipped after 10 minutes.
- While the meatballs are cooking, prepare the tzatziki and toppings for the gyro. For the tzatziki, add all ingredients into a bowl and and stir well to combine. This tastes best if the sauce has some time to marinate in itself, so might be worth doing this step ahead of time.
- Chop veggies for sandwich: tomatoes, cucumber, red onion, feta and avocado.
- Once the meatballs are cooked to your preferred temp, start assembling! Add tzatziki to your naan, then veggies and feta, meatballs and top with some fresh dill!
We served ours with a small side salad, using the Greek dressing recipe from @PreventionPantry on Instagram!
Let me know what you guys think! I’d love to hear any suggestions you have in the comments! Enjoy!