If you crave the bold, bright flavors of a classic Greek gyro but don’t have a vertical rotisserie at home, try these easy Gyro Meatballs. They capture authentic gyro seasonings in bite-sized meatballs that come together in about 25 minutes. Serve them in pita or over bowls for a quick, flavor-packed meal.
Bring authentic gyro flavor into your kitchen!
I’ve taken everything that makes a gyro irresistible—juicy ground lamb and beef, bright fresh herbs, and warm Mediterranean spices—and turned it into quick, juicy meatballs that cook in a flash.
This recipe began as an experiment to recreate traditional gyro meat at home. After testing several methods, I found the best texture by cooking small meatballs under the broiler, which creates a nicely browned exterior while keeping the inside tender and moist. The result delivers both authentic flavor and the right texture without specialized equipment.
Whether tucked into warm pita or plated in a Mediterranean bowl, these meatballs are a simple shortcut to a satisfying weeknight dinner.
Key ingredients
The photo above shows the main ingredients to help with your shopping. Notes on a few items are below. The full ingredient list and measurements are in the recipe card further down.
- Ground meat – I use equal parts ground lamb and ground beef for an authentic gyro flavor. You can substitute all beef or a mix of beef and pork if preferred.
- Fresh herbs – Fresh dill and parsley brighten the meatballs. If you don’t have fresh herbs, use about 1 tablespoon each of dried dill and dried parsley.
Instructions
Step-by-step photos are included below to guide you. Full, detailed instructions are available in the recipe card at the bottom of this page.
How to serve them
My two favorite ways to enjoy these meatballs are stuffed into pita or served in Mediterranean-style bowls.
For traditional meatball gyros, tuck meatballs into warm pita with lettuce, tomato, cucumber, feta, and creamy tzatziki.
For bowls, start with lemon-dill quinoa: cook 2 cups quinoa, then stir in 1/4 cup lemon juice and 1/4 cup chopped fresh dill. Add quinoa to bowls, top with meatballs and tzatziki, and finish with your preferred gyro toppings.
Suggested toppings: tomatoes, pickled onions, pepperoncini, cucumbers, lettuce, feta, and crispy chickpeas. These bowls also work well for meal prep—assemble components ahead and toss together throughout the week.
Greek Gyro Meatballs
Ingredients
- ½ pound red onion, roughly chopped
- 6 sprigs fresh dill
- 6 sprigs fresh flat-leaf parsley
- 3 cloves garlic, coarsely chopped
- 1 pound ground beef
- 1 pound ground lamb
- 2 eggs
- ½ cup breadcrumbs
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons lemon pepper
- 1 teaspoon coriander
- 1 teaspoon ground cinnamon
Instructions
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Heat the oven broiler to high. Place one rack in the middle and one in the bottom of the oven.
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Add the red onion, dill, parsley, and garlic to a food processor. Pulse for 15–20 seconds until finely chopped.
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In a large bowl, combine ground beef, ground lamb, and the herb mixture. Add eggs, breadcrumbs, salt, oregano, lemon pepper, coriander, and cinnamon. Mix with your hands until evenly combined.
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Form the mixture into about 32 golf-ball–sized meatballs.
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Place the meatballs on a parchment-lined sheet pan in a single layer and broil for 6 minutes. Move the pan to the bottom rack and cook 2–3 more minutes, or until the internal temperature reaches 160°F. Alternatively, bake at 400°F for 15–20 minutes.
Notes
- Ovens vary—watch the meatballs while broiling. If they brown quickly on top, move the pan to the bottom rack sooner.
- If you don’t have a food processor, finely dice the onion, garlic, and herbs by hand.
- You can form uncooked meatballs and refrigerate for up to 3 days or freeze them for up to 6 months.
- Store cooked leftovers in an airtight container in the fridge for up to 6 days. Reheat in an air fryer for 3–4 minutes or in a skillet over medium-high heat.
Nutrition Facts
Carbohydrates 2g (1%)
Protein 5g (10%)
Fat 7g (11%)
Saturated Fat 3g (15%)
Sodium 253mg (11%)