Meatball Gyros with Creamy Tzatziki Sauce

OK so these aren’t technically gyros for all the traditionalists out there. A gyro is defined as meat cooked on a vertical rotisserie, but everything else about it is traditional! I wish I could remember my first gyro…I just don’t know when I got into them. I always get one when I go back home to my county fair, I don’t know if it’s the nostalgia, but for some reason they are just better coming from my home town fair booth. The next memory of great gyros for me (and Erik) is St. Cloud State University…SCSU alumni you know what I’m talking about, at least if you attended somewhere between 2003-2008. It was a gas station/smoke shop/Greek deli a few blocks off campus. They were so good!

Just another great meal idea using my All Purpose Meatballs! This meal comes together so quick and is perfect for a super fast and delicious week night meal! If you haven’t made these meatballs yet, what are you waiting for!?

Meatball Gyros with Creamy Tzatziki Sauce

Servings 4
Author Laura Doerr


  • 12-16 All Purpose Meatballs
  • 2 Roma tomatoes diced, optional
  • shredded lettuce
  • onion diced, optional
  • feta cheese (fat free) crumbled
  • 4 warmed pitas such as Joseph's
  • sriracha optional

For the Tzatziki Sauce

  • 3/4 cup Greek yogurt, plain, fat free
  • 1/2 cup sour cream, light
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tbsp fresh dill minced
  • 1 tsp white vinegar
  • 1 medium seedless cucumber shredded, drained
  • salt and pepper


For the sauce

  1. Peeling the cucumber is optional, I like to do a "rustic peel", meaning a sloppy half peeled job. This way you get some green bits throughout the sauce and it just looks pretty.

  2. Slice the peeled cucumber in half the long way so that you have 2 boats. Run a spoon through the center to remove the juicy seeded center leaving you with boat looking cucumbers. Grate the cucumber using a cheese grater. Put the pile of grated cucumber in a couple paper towels, and squeeze the liquid out over the sink. 

  3. In a medium bowl, combine the grated cucumber and the rest of the sauce ingredients. Cover and refrigerate. The longer it sits, the better the flavors come together. I like to make at least an hour before serving.


  1. If using frozen meatballs, add meatballs to a microwave safe bowl, add a little water for steaming, cover with paper towel and microwave until heated through, a couple minutes. 

  2. Spread some of the Tzatziki sauce on a warmed pita, then lettuce, tomato, and onion. Arrange 3-4 meatballs on the pita, dollop with more sauce and sprinkle with feta cheese crumbles and some hot sauce!

Recipe Notes

I suggest making the Tzatziki at least an hour before serving so the flavors can come together, it can even be made the night before. 

Have extra sauce? Use it as a fresh veggie dip, yum!

The Joseph's low-carb pitas are so good, and they come in a regular size, and minis! I find them at a kiosk near the deli in my local store.

This is great with grilled or rotisserie chicken as well, I often do a chicken version for round two leftovers for lunch the next day. 

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