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Greek Salad Bowl
with gyro meatballs

Active: 40 Total: 40

Gyros are enduringly popular thanks to their complex but satisfying blend of flavors and textures. We've brought those familiar flavors into this fun entree salad with tender meatballs that are easy to make at home - no rotisserie required!
Smarts: For a more authentic gyro flavor, using a mixture of ground beef and lamb is the way to go. However, feel free to use just one type of protein if you prefer. The meatballs will still be delicious!



Gyro Meatballs:
  • Shallots - 1 bulb , minced
  • Garlic - 2 cloves , minced
  • Panko breadcrumbs - 1/3 cup
  • Milk, any type - 2 Tbsp (sub water)
  • Eggs - 1
  • Oregano, dried - 1 tsp
  • Cumin - 1 tsp
  • Dill, dried - 1/2 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Lamb, ground - 1 lb (sub ground beef or use a mix of both)
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup (sub water)
Greek Salad Bowl:
  • Onions, medium and red - 1/2 , thinly sliced
  • Garlic - 1 clove , chopped
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Oregano, dried - 1 tsp
  • Oil, olive - 3 Tbsp
  • Lettuce, romaine - 8 oz , chopped (sub any salad greens)
  • Cucumbers - 8 oz , sliced
  • Tomatoes, cherry or grape - 1 cup , halved
  • Olives, kalamata - 1/3 cup (pitted)
  • Cheese, feta - 4 oz , crumbled
  • Peppers, jarred pepperoncini (opt) - 1/3 cup , sliced
  • Pita chips - 2 cups , for serving


  1. Shallots / Onions / Garlic (for meatballs and salad) - Prep as directed. Combine shallots and garlic for meatballs into one container. Store onions and garlic for salad in their own separate containers. (Can be done up to 5 days ahead)

  2. Make vinaigrette - (Double if making Thursday’s meal.) Whisk together garlic (portion for salad), vinegar, mustard, and oregano (portion for salad). Slowly add olive oil while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)

  3. Make meatballs - In a mixing bowl, combine shallots, garlic (portion for meatballs), panko, milk, eggs, oregano (portion for meatballs), cumin, dill, salt, pepper, and ground lamb. Mix everything together gently with hands until fully combined, taking care not to overmix. Form mixture into 1” / 2.5 cm balls. (Can be done up to 1 day ahead)

  4. Lettuce / Cucumbers / Tomatoes - Prep as directed.

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  1. Heat a deep saute pan (use one with a lid) with cooking oil over medium heat. Add meatballs to heated oil and sear on all sides until golden brown, 6 to 8 minutes. Reduce heat to medium-low and pour in stock. Cover the pan and simmer gently until meatballs are cooked through, 5 to 7 minutes more.

  2. While meatballs cook, toss together lettuce, onions, cucumbers, tomatoes, olives, feta, and pepperoncini (if using). Toss with vinaigrette until dressed to your liking. (Remember to reserve half of the dressing if doubled.)

  3. Divide salad among serving bowls and top with meatballs.

  4. Serve salads with any extra dressing on the side and pita chips to crumble over top. Enjoy!



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