Sunday, June 8, 2014

Gyro Meatballs With Greek Inspired Sauce (or Greek Tacos)

I got a good deal on ground lamb a couple of weeks ago at the store.  I was dealing with health problems last week and honestly forgot that I had this thing called a "menu plan" that I could go off of, so instead one night I just came up with this recipe instead.  It was yummy and as my husband said, "Different.  Good, but different."

I referred to these as "Greek Tacos" when my husband asked what we were having for dinner, since I didn't have anything resembling gluten free pita bread and I didn't have the energy to make any.  I instead went with corn tortillas, which actually worked out well.  I also didn't have plain yogurt or cucumber to make a traditional Tzatziki sauce.  So, I threw some of the traditional flavors of the sauce into some sour cream and it actually came out really well as a sauce for the meatballs.

So, here you go folks.  A sort of oddball dinner idea, but tasty none-the-less!

Gyro Meatballs With Greek Inspired Sauce (or Greek Tacos)

For the Meatballs:
  • 1 lb. ground lamb
  • 2 large cloves of garlic minced very fine
  • 1/2 of a medium onion, peeled
  • 1 1/2 tsp. dried majoram
  • 1/2 tsp. dried rosemary
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
For Greek Sauce:
  • 1/2 cup sour cream (or dairy free sour cream)
  • 1/2 to 1 tsp. garlic powder (depending on taste)
  • 1 TBS white wine vinegar
  • 1/4 tsp. dried Oregano
  • Pinch of salt
  1. Make Greek sauce by whisking ingredients in a small bowl. Place in fridge until ready to use.
  2. Preheat oven to 400 degrees. 
  3. Place ground lamb in a bowl.  Take a grater and grate onion onto the top of the meat.  Add the rest of the ingredients, mix well (use your clean hands for this) and form into meatballs, placing them on a cookie sheet (with one pound of meat I got about 12 meatballs).
  4. Bake for about 20 minutes or until the internal temperature reads at least 175 degrees.
  5. Let sit for five minutes before serving.
  6. Serve on warmed corn tortillas with lettuce.  Sauce according to taste with the Greek sauce.  Wrap tortilla around the meatballs and eat it like a taco.  These would probably be AWESOME with some cucumbers diced up and dried out well with a tea towel, but I, unfortunately, didn't have any.
I also served mine with a favorite side dish when making Greek dishes Baked Gigantes Beans (I like to top mine with cheese though :).


This post is part of Gluten Free & DIY Tuesdays on Allergy Free Alaska and The Baking Beauties

1 comment:

Jessica @ConveyAwareness said...

Looks yummy. I've pinned it. =)