If you’re craving the bold, zesty flavors of a traditional Greek gyro but don’t have a vertical rotisserie at home, try these easy Gyro Meatballs. They capture classic gyro seasoning in bite-sized meatballs that cook quickly—about 25 minutes. Serve them in pita or bowls for a flavorful weeknight meal.
Bring authentic gyro flavor into your kitchen!
I took everything that makes a gyro so irresistible—juicy ground lamb and beef, fresh herbs, and fragrant spices—and turned it into quick, tender meatballs. They brown beautifully under the broiler for a crisp exterior while staying juicy inside.
This recipe began as an attempt to recreate traditional gyro meat at home. Baking in a loaf or wrapping the mixture in parchment gave the right flavor but not the right texture. Broiling the meatballs produces the best result: a nicely browned crust and perfectly tender interior. These meatballs are a great shortcut to gyro flavor without special equipment.
Whether tucked into warm pita with toppings or served over a bed of grains and vegetables, these gyro meatballs make a fast, flavorful dinner any night of the week.
Key ingredients
The photo above shows the ingredients to help with your shopping. Notes on key ingredients are below. See the recipe card for the full measurements.
- Ground meat – A mix of half ground lamb and half ground beef gives a classic gyro flavor. You can substitute all beef or a beef-pork mix if preferred.
- Fresh herbs – Fresh dill and parsley brighten the meatballs. If needed, use about 1 tablespoon each of dried dill and dried parsley as a substitute.
Instructions
Step-by-step photos are included to make this recipe easy to follow. For the full recipe details, see the recipe card below.
How to serve them
These meatballs are great in pita or served in Mediterranean-style bowls.
To make traditional gyros: Warm pita and fill with meatballs, lettuce, tomato, cucumber, feta, and creamy tzatziki.
To make bowls: Use a base like lemon-dill quinoa. Cook quinoa, stir in lemon juice and fresh dill, then top with meatballs and tzatziki. Add toppings such as tomatoes, pickled onions, pepperoncinis, cucumbers, lettuce, feta, and crispy chickpeas if you like. These bowls are excellent for meal prep and keep well for 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
- Heat the oven broiler to high. Place one rack in the middle and one in the bottom of the oven.
- Add the red onion, dill, parsley, and garlic to a food processor. Pulse 15–20 seconds until finely chopped.
- In a large bowl, combine the ground beef, ground lamb, and the herb mixture. Add the eggs, breadcrumbs, salt, oregano, lemon pepper, coriander, and cinnamon. Mix with your hands until fully combined.
- Form the mixture into about 32 golf-ball-sized meatballs.
- Place the meatballs on a parchment-lined sheet pan in a single layer. Broil on the top rack for 6 minutes, then move to the bottom rack for 2–3 minutes more, or until the internal temperature reaches 160°F. Alternatively, bake at 400°F for 15–20 minutes.
Notes
- All ovens vary—watch the meatballs while broiling. If they brown too quickly on top, move them to the bottom rack sooner.
- If you don’t have a food processor, finely dice the onion, garlic, and herbs by hand.
- You can make uncooked meatballs ahead and keep them in the fridge up to 3 days, or freeze uncooked 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 2 g
Protein 5 g
Fat 7 g
Saturated Fat 3 g
Sodium 253 mg
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