If you’re craving the bold, zesty flavors of a classic Greek gyro but don’t have a vertical rotisserie at home, try this easy Greek Gyro Meatballs recipe. All the savory spices, fresh herbs, and juicy meat of a gyro are condensed into bite-sized meatballs that cook in about 25 minutes. Serve them in pita bread or over a Mediterranean bowl for a fast, flavor-packed meal.
Bring authentic gyro flavor into your kitchen
I took everything you love about Mediterranean gyros—juicy ground lamb and beef, bright fresh herbs, and warm aromatic spices—and turned it into quick, handheld meatballs. This version cooks fast and still gives you that classic gyro taste without special equipment.
I originally tried making a gyro-style meatloaf and other oven methods, but the texture didn’t match the traditional gyro. Cooking the meatballs under the broiler creates a nicely browned exterior while keeping the inside tender and juicy. The result is a simple, reliable shortcut to delicious homemade gyros any night of the week.
Whether tucked into warm pita or piled into a bowl with grains and veggies, these gyro meatballs deliver big flavor with minimal effort—perfect for busy weeknights or meal prep.
Key ingredients
The images above show the key ingredients you’ll need for this gyro meatballs recipe. Below are notes about a few of the most important items. For the full ingredient list and measurements, see the recipe card below.
- Ground meat – A classic gyro flavor comes from a mix of ground lamb and ground beef. This recipe uses equal parts lamb and beef, but you can use all beef or a beef-and-pork mix if you prefer.
- Fresh herbs – Fresh dill and parsley add brightness and authentic Mediterranean flavor. If fresh isn’t available, substitute about 1 tablespoon each of dried dill and dried parsley.
Instructions (overview)
Below you’ll find a concise, step-by-step overview of the method with photos to guide you. The full recipe card further down lists exact measurements and timing.
How to serve them
These gyro meatballs are versatile—my two favorite ways to enjoy them are in pita sandwiches or in Mediterranean bowls.
Traditional gyro sandwiches: Fill warm pita bread with meatballs, crisp lettuce, sliced tomato, cucumber, crumbled feta, and creamy tzatziki sauce.
Mediterranean bowls: Start with a base of lemon-dill quinoa: cook quinoa and stir in 1/4 cup lemon juice and 1/4 cup chopped fresh dill. Top with meatballs, tzatziki, and your favorite fresh or pickled vegetables.
Add toppings to taste—tomatoes, quick-pickled onions, cucumbers, pepperoncinis, feta cheese, or roasted chickpeas all work great. These bowls store well for meal prep and can be assembled throughout the week for easy lunches or dinners.
Greek Gyro Meatballs
Ingredients
- ½ pound red onion, roughly chopped
- 6 sprigs fresh dill
- 6 sprigs fresh flat-leaf parsley
- 3 cloves garlic, coarsely chopped
- 1 pound ground beef
- 1 pound ground lamb
- 2 eggs
- ½ cup breadcrumbs
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons lemon pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven broiler to high. Position one rack in the middle of the oven and one rack near the bottom.
- Place the chopped red onion, fresh dill, parsley, and garlic in a food processor and pulse for 15–20 seconds, until finely chopped. If you don’t have a food processor, finely mince these ingredients by hand.
- In a large bowl, combine the ground beef, ground lamb, and the chopped herb mixture. Add the eggs, breadcrumbs, kosher salt, dried oregano, lemon pepper, ground coriander, and ground cinnamon. Mix gently with your hands until everything is evenly combined.
- Form the mixture into approximately 32 golf-ball-sized meatballs.
- Place the meatballs on a parchment-lined baking sheet in a single layer. Broil on the middle rack for 6 minutes, then move the pan to the lower rack and cook an additional 2–3 minutes, or until the internal temperature reaches 160°F (71°C). Alternatively, bake at 400°F (200°C) for 15–20 minutes.
Notes & tips
- Ovens vary—watch the meatballs carefully while broiling. If they brown too quickly on top, move the pan to the lower rack sooner.
- If you don’t have a food processor, finely dice the onion, garlic, and herbs with a sharp knife.
- Make ahead: uncooked meatballs can be refrigerated for up to 3 days or frozen for up to 6 months. Thaw in the refrigerator before cooking.
- Leftovers: store cooked meatballs in an airtight container in the refrigerator for up to 6 days. Reheat in an air fryer for 3–4 minutes or in a skillet over medium-high heat until warmed through.