Ground Beef Gyro Meatball Lettuce Wraps
Ground Beef Gyro Meatball Lettuce Wraps have all the flavors found in Gyros without the pita bread, and this is delicious with Tzatziki Sauce!
This recipe for Ground Beef Gyro Meatball Lettuce Wraps is for everyone who loves the complex flavors of Greek Gyros (pronounced yeer-ohs), but it’s especially for my brother Mark. When the idea first popped into my head to make a lettuce wrap with Gyro flavors, I immediately thought of Mark and his love of Greek food.
It might have been a good thing that I had that image of him enjoying this in my mind, because it took Jake and I five tries to get the seasoning for the Gyro meatballs just right. When I came back to the kitchen from taking photos and Jake sheepishly admitted he had eaten quite a few of the meatballs, I knew this final version was a keeper!
It’s impossible to completely duplicate the flavor of Gyro meat at home, since it’s cooked on a spit with a heating element behind the meat, and crisp pieces are shaved off to be made into Gyros. I found lots of recipes online for Gyro meat, but it was the Gyro Meat recipe from The Spice House that Jake and I thought had the best flavor.
We made our version of the Greek meatballs with slightly less Greek seasoning than the recipe called for, since it’s fairly salty, but the combination of flavors was fantastic. (And for the record, no one at The Spice House has given me any of this seasoning or knows I’m writing about it, although I have met the owner a few times and like her a lot!)
How to Make Ground Beef Gyro Meatball Lettuce Wraps:
(Scroll down for complete printable recipe including nutritional information.)
- Coarsely chop 1/2 of an onion and then chop it in the food processor until it’s finely chopped. Add the Greek Seasoning (affiliate link), ground cumin (affiliate link), and garlic powder and buzz a couple more times so the seasonings are well combined.
- Mix the onion-spice mixture into the lean ground beef.
- We used a plastic tablespoon to scoop out the meat and rolled it into 20 smallish meatballs.
- We cooked the meatballs in a stove-top grill pan over medium-high heat.
- While meatballs cook, chop up some cherry tomatoes to go in the lettuce wraps. You’ll also need Tzatziki sauce, which you can buy (or use my recipe and make the Worlds Greatest Tzatziki Sauce.)
- We used iceberg lettuce, two leaves together for each wrap, and put three meatballs into each one. Then put a generous amount of Tzatziki sauce and some chopped tomatoes over the meatballs, fold over the lettuce and eat!
And if you’re a fan of lettuce wraps for an easy low-carb dinner, check out my collection of Delicious Low-Carb and Keto Wraps with Lettuce, Collards, and Cabbage!
More Recipes with Greek Flavors:
Very Greek Grilled Chicken from Kalyn’s Kitchen
Greek Burgers and Tzatzikifrom Andrea Meyers
Greek-Seasoned Grilled Pork Chops with Lemon and Oregano from Kalyn’s Kitchen
Greek Red Pepper and Feta Turkey Meatball Salad from The Perfect Pantry
- 1 lb. ground beef
- 1/2 onion, finely chopped in food processor
- 1 T Greek seasoning (see notes)
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1 tsp. olive oil, for brushing grill pan
- 1 large head iceberg lettuce
- 3/4 cup Tzatziki Sauce (see notes)
- 1/2 cup chopped cherry tomatoes
- Coarsely chop the onion; then put it in the food processor and pulse until onion is finely chopped.
- Add the Greek Seasoning (affiliate link), ground cumin (affiliate link), and garlic powder and pulse a few more times until the seasonings are well blended with the onion. (You can also do this by hand, but it’s easier in the food processor.)
- Put the ground beef into a bowl, add the onion-spice mixture, and use your clean hands to mix the spices into the meat.
- Then use a tablespoon-sized measuring spoon to scoop out the meat and form into meatballs. (I got 20 meatballs.)
- Brush a stove-top grill pan or frying pan with olive oil, then heat the pan over medium high heat and cook the meatballs, turning often, until they are well browned and completely cooked through (about 10-12 minutes.)
- Cut out the core of the lettuce and cut the lettuce head into two halves, then break the leaves apart, making each lettuce cup out of two leaves.
- Put three meatballs into each lettuce cup, top with Tzatziki sauce, and sprinkle over chopped tomatoes.
- The Gyro meatballs were great after they had been in the fridge overnight.
- I wouldn’t recommend microwaving them; I just heated them in a mini-frying pan on the stove.
Greek Seasoning Note: The Spice House Greektown Billygoat Seasoning contains “coarse flake salt, granulated garlic powder, Tellicherry black pepper, onion powder, Greek fancy oregano and powdered lemon peel.” I particularly love this blend, but I think most brands of Greek Seasoning (affiliate link) have similar ingredients.
I love my homemade Tzatziki but purchased Tzatziki Sauce is also fine.
This recipe for the meatballs adapted from the Gyro Meat recipe from The Spice House.
Amount Per Serving: Calories: 220Total Fat: 14gSaturated Fat: 5gUnsaturated Fat: 7gCholesterol: 60mgSodium: 764mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 19g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When the Gyro Meatball Lettuce Wraps are made with lean ground beef, this is suitable for any phase of the original South Beach Diet. It’s also suitable for other low-carb eating plans, which would prefer beef with more fat and maybe less tomatoes for this dish.
Find More Recipes Like This One:
Use Lettuce Wraps to see more recipes like this one! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.