Gyro Meatball Salad
I’ve been using polls on Instagram to determine which recipe is posted next and I’m liking it! Have you been voting and do you like this system? To be real, the only way this will keep happening is if I can actually keep up and stay 2 weeks ahead.
Today’s recipe has been on my regular rotation in one form or another for many months. I LOVE lamb and all the Mediterranean flavors I can put with it! These meatballs are grain free (no panko or flour). If you don’t have a ripe avocado on hand, you can always use a traditional tzatziki dressing.
Gyro Meatball Salad
Serves 2
1/3 cup Quinoa
2/3 cup broth
1/3 cup Garbanzo beans
1/2 pound ground lamb or ground beef
1 tsp minced garlic
1 tsp cumin
1/4 tsp salt
1/4 tsp paprika
1/2 tsp oregano
2 Romaine hearts chopped
15 cherry tomatoes
1 medium cucumber
3 artichoke hearts
1/2 tsp olive oil
Avocado Tzatziki Sauce
1 avocado, mashed
2 TBS water
1/4 tsp dill
1 tsp lime juice
1/4 tsp garlic powder
1/4 tsp sea salt
1 TBS olive Oil
1/2 TBS grated cucumber
Cook quinoa in broth according to directions
Drain and rinse beans. Remove skin from the 1/3 cup garbanzo beans and mash with a fork
Mix beans with ground meat, minced garlic, cumin, salt, paprika, and oregano
Using a cookie scoop, dish out the meat, making 10 meatballs. Roll each until a tight ball and chill in the fridge until cooking
Chop 3/4 of the cucumber (saving 1/4 for the tzatziki).
Slice tomatoes and artichoke hearts
Mix tomatoes, cucumber and artichoke hearts. Set aside
Mix together the ingredients for the avocado tzatziki sauce
Heat 1/2 tsp of oil in a skillet over medium heat
Add meatballs, cook 4 minutes, flip, cooking another 2, and rotate to any pink spots to fully cook for another 2-4 minutes. (Try to touch as little as possible at the beginning to ensure the meatballs stay together)
Chop romaine hearts and split between 2 plates, add quinoa, cucumber mix, and meatballs. Serve with avocado tzatziki
