Greek Feta Meatball Gyro Sandwiches

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground pork or lamb

• Produce

  • 1/2 tsp Coriander, ground
  • 2 tbsp Flat leaf italian parsley, fresh
  • 2 cloves Garlic
  • 1 Lemon, Zest of
  • 3 tbsp Onion
  • 1 tsp Oregano
  • 1/2 Red onion, small thin
  • 2 Roma tomato

• Refrigerated

  • 1 Eggs

• Condiments

  • 1 Greek tzatziki sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly-cracked
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs
  • 4 Pita bread

• Dairy

  • 2 oz Feta cheese

Found on houseofnasheats.com

Description

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper and spray with cooking spray.
• In a large mixing bowl, combine all ingredients, gently using your hands to mix everything together until the meat is uniformly seasoned.
• Divide the mixture in half, then in half again so you have 4 equal parts. From there, divide each portion of the meatball mixture into 5 meatballs so you end up with 20 equal-sized meatballs. Roll each meatball between your hands to shape it and then arrange them on the prepared baking sheet.
• Bake in the preheated oven from 10-14 minutes, until they are nicely brown and cooked through.
• To assemble gyros, warm the pitas on a grill or in the oven, just until soft.
• Place a few slices of tomato and some of the red onions onto each pita bread, then top with 4 or 5 meatballs. Add a couple dollops of tzatziki sauce and serve with Greek feta fries.