These low-carb Greek Gyro Meatballs taste just like the meat in a Gyro sandwich. This recipe is suitable for low-carb, ketogenic, Atkins, gluten-free, diabetic, and Banting diets.
I have always loved gyro meat. What’s not to love? First of all, the savory herbs, garlic and spices are intoxicating. In addition, it’s easy to turn gyro meat into a low-carb meal–just serve it on a salad instead of with the traditional pita. While I love gyro meat, I recently found out that it can contain fillers like MSG, starches, and even gluten. Because of this, I decided to try to recreate that gyro meat flavor, but without these unwelcome ingredients. While this recipe isn’t quite traditional, as the conventional recipe calls for roasting the meat for hours on a rotisserie, I love knowing every ingredient that goes in.
In this recipe, I decided to shape the seasoned ground meat into meatballs. Meatballs are super-versatile. Stick them with a toothpick and serve them as an appetizer, toss them on the top of a salad to make a complete meal, or serve them in a lettuce wrap to go sandwich style. In addition, meatballs cook quickly so the shape is a true time saver.
I love serving these Greek Gyro Meatballs with anything mediterranean. Some of my favorite additions include Tzatziki sauce, feta cheese, black olives, pepperoncini, and cucumbers,
I’m convinced that when the Greeks created gyro meat, they must have been thinking about making a treat for the Gods. These little meatballs are versatile savory treats. Enjoy!
- 1 pound ground beef or lamb
- 2 cloves garlic, crushed
- 1/2 teaspoon dried rosemary, crumbled
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 2 Tablespoons red onion, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon butter or coconut oil
- Place ground meat, garlic, rosemary, oregano, cumin, marjoram, thyme, onion, salt, and pepper in a medium mixing bowl. Mix or knead together. I find using clean hands, instead of a spoon, works best for this step.
- Form the mixture into 1 1/2 inch meatballs.
- Heat a heavy large skillet over medium high heat. Melt butter or coconut oil in the pan.
- Add meatballs, making sure they do not touch. If your pan is too small to cook all of the meatballs without touching, do this step in batches.
- Brown meatballs on all sides then sprinkle lightly with salt. Turn heat to low to cook the meatballs throughout.
- Remove meatballs from the pan to a plate with a paper towel.
- Makes about 16 meatballs. Serving size: 4 meatballs
- Calories: 237
- Fat (g): 15
- Carbs (g): 2
- Fiber (g): 1
- Protein (g): 24
- Net carbs (g): 1