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Kalyn's Kitchen

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

PIN Ground Beef Gyro MeatballLettuce Wraps to try them later!

Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes found on KalynsKitchen.com

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!)

Gyro Meatball Lettuce Wraps process shots collage

How to Make Ground Beef Gyro Meatball Lettuce Wraps:

(Scroll down for complete printable recipe including nutritional information.)

  1. 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.
  2. Mix the onion-spice mixture into the lean ground beef.
  3. We used a plastic tablespoon to scoop out the meat and rolled it into 20 smallish meatballs.
  4. We cooked the meatballs in a stove-top grill pan over medium-high heat.
  5. 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.)
  6. 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!

Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes found on KalynsKitchen.com

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

Ground Beef Gyro Meatball Lettuce Wraps

Ground Beef Gyro Meatball Lettuce Wraps

Yield 7 lettuce wraps
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes

Ground Beef Gyro Meatball Lettuce Wraps have all the amazing flavors found in Gyros, without the pita bread.


  • 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


  1. Coarsely chop the onion; then put it in the food processor and pulse until onion is finely chopped.
  2. 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.)
  3. Put the ground beef into a bowl, add the onion-spice mixture, and use your clean hands to mix the spices into the meat.
  4. Then use a tablespoon-sized measuring spoon to scoop out the meat and form into meatballs. (I got 20 meatballs.)
  5. 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.)
  6. 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.
  7. Put three meatballs into each lettuce cup, top with Tzatziki sauce, and sprinkle over chopped tomatoes.
  8. The Gyro meatballs were great after they had been in the fridge overnight.
  9. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

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    54 Comments on “Ground Beef Gyro Meatball Lettuce Wraps”

  1. So glad you enjoyed them; your version sounds great!

  2. I just made these, but I used ground turkey and Cavendar's seasoning blend. YUM! I also baked them in the oven at 375 for ten minutes, flipped them, then about five minutes more. I wrapped 2 balls each in a Trader Joe's low carb whole wheat wrap with tzatziki (my own recipe), lettuce, cherry tomatoes, and thin sliced red onion. Everyone loved them. Thanks for the idea!

  3. Stephanie, so glad and thanks for reporting back so others will know too!

  4. made it with the turkey and it was delicious! my kids loved them too.


  5. I don't think you'll quite get that Gyro flavor with turkey but it will probably still be good.

  6. hi there! love all your south beach friendly recipes.

    do you think that this would work with ground turkey breast? that's what i have in my fridge! thanks. =)

  7. OMGoodness I think I have died and gone to GYRO Heaven!! What a GENIUS Idea!! I am soooo pinning this and posting to my blog MotherHOOD on blogspot giving you all the credit and kuddos of course!

    I will be trying soon we have gyros at least 1/2X's a month this will be on the menu! ty for sharing! 🙂

  8. I think doubling the lettuce helps a lot, plus using a dish with sides helps them to stand up.

  9. Just have to ask, how do you make such perfect little lettuce wraps? I try to get my lettuce to look like that, but it always ends up with a hole somewhere and then stuff falls out.:(

  10. Anonymous, I'm on a trip so sorry for being slow to reply about the lettuce. I cut the iceberg in half and then peel off double leaves. I think doubling it is what makes it work for me. I usually don't wash it, but if it needs washing I keep the halves intact while I wash.

    Lisa, thanks. So glad you enjoyed it. I love the idea of making long patties for easier grilling. There is a baked falafel recipe on the blog that you might like; just enter "falafel" into the search.

  11. Awesome recipe! This is a keeper for sure. I even ordered the same Greek seasoning on line & only made a couple of modifications because of hubby ( used 1 tablespoon of onion powder to 1.5 lbs ground beef in lieu of fresh onion). Instead of meatballs, I made long tubular like patties since hubby insisted on grilling these on the BBQ himself & wanted to put inside his greek flat bread & wanted to make it easier for him to cook. Nice Tzatziki sauce too. I made a half of recipe & had a bunch left over. Will use it for sure & am looking for a falafel recipe. You don't feel deprived using the lettuce cups but had to admit I tried it with 1/2 a piece of some great flat bread and OMG! These meatballs would make a great hors de houvres with the tzatziki as a dip on the side or served in mini lettuce cups or mini-pita wedges on the side. Thank you for sharing another wonderful recipe & for introducing me to The Spice House's amazing greek spice.

  12. I have a question about the lettuce. Every time I try to use Iceberg as a wrap, it tears and splits and I never get a large leaf. I know it all goes down the same, but I usually give up and just throw stuff on top and it looks like a salad. Is there a magic trick or any advice you could give about preparing the head to provide wrap-worthy leaves? Thank you in advance for all your recipes and these meatballs will be made soon, as they sound super yummy! 🙂

  13. I assume there are no utensils required for this dish, which is a big plus. Thanks for sharing!

  14. Barb, I think it would be delicious with lamb, and thanks for the very nice feedback!

  15. Another home run recipe Kalyn! I have some ground lamb in the freezer so I think I'll use it in this recipe. Kalyn IMHO your recipes are some of if not THE BEST on the web, and I thank you for them.

  16. Jamie, he has now lost 38 pounds; so proud of him! Glad you like this.

  17. Wow! Yay for your brother! Fantastic! And we LOVE gyros and the flavors and this is such a great recipe, Kalyn! And love that it is eaten in lettuce wraps instead of heavy bread.

  18. Don, hope you enjoy.

    Fun hearing an authentic Greek take on Tzatziki, and I have actually been to Piraeus!

  19. Kalyn, My husband is Greek, born and raised in Piraeus. When he makes his sauce (pronounce Jah-jeekee), he finely shreds the cucumber and strains the water out of it. He uses about half a bulb of garlic, which is probably too much for a lot of Americans, although it's for a large container of Greek Yogurt. Other ingredients that he adds is Olive oil, pepper, lemon juice,capers and dill. Greeks love their Olive oil. He seeds his cucumber the same as you. Sometimes he leaves the dill out, sometimes he adds oregano instead, sometimes he adds Cavendar's Greek Seasoning… it's all in how you like it.
    Hope this helps!

  20. Thanks Kalyn I will give it a try

    Don in Seattle