Greek Turkey Meatball Gyros from Tanya Bates and Think Turkey

Cooking at home doesn’t mean boring meals. With this week’s recipe from Tanya Bates and Think Turkey of Greek Turkey Meatball Gyros, you can get all the flavour of takeout in under 30 minutes at home!

Greek Turkey Meatball Gyros

Greek Turkey Meatball Gyros


For Turkey Meatballa
-1.5 lbs of ground turkey
-1 Egg
-1/3 Cup of crumbled feta, plus more for gyros
-2 Tbsp of fresh chopped dill
-1 Tbsp of lemon zest
-1 Tbsp of fresh chopped oregano
-1 Tbsp of fresh oregano
-1 Tsp of garlic powder
-1 Tsp of kosher salt
-1/2 Tsp of ground pepper

Ideas for Gyro Toppings
-Fresh pitas
-Romaine lettuce
-Sliced cucumber
-Sliced red onion
-Sliced tomato
-Crumbled Feta
-Fresh squeezed lemon juice
-Fresh Mint
-Salt & Pepper


1) Preheat oven to 375F and line a large baking tray with parchment paper
2) In a large bowl, add ground turkey, egg, herbs, spices, lemon rind and mix well to combine
3) Add crumbled feta and fold into mixture
4) Scoop out 1.5 Tbsp sized amounts of mixture and form into meatballs, place on the baking sheet
5) Bake meatballs for roughly 25 minutes or until internal temperature reaches 165F
6) Remove and serve in fresh pita with desired toppings (3 meatballs per serving)

Meatballs can be stored in an airtight container and stored in the fridge for 1 week or in freezer friendly storage for a month and used as needed.
Reheat in a greased pan or in the oven at 350F until warmed through (time will vary depending on refrigerated or frozen)