Greek Salad Bowl
with gyro meatballs

Name: Greek Salad Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 bulb Shallots, minced; 2 cloves Garlic, minced; 1/3 cup Panko breadcrumbs, gluten-free; 2 Tbsp Milk, any type (sub water); 1 Eggs; 1 tsp Oregano, dried; 1 tsp Cumin; 1/2 tsp Dill, dried; 3/4 tsp Salt; 1/2 tsp Black pepper; 1 lb Lamb, ground (sub ground beef or use a mix of both); 1 Tbsp Oil, cooking; 1/4 cup Stock, any type (sub water); 1/2 Onions, medium and red, thinly sliced; 1 clove Garlic, chopped; 2 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Oregano, dried; 3 Tbsp Oil, olive; 8 oz Lettuce, romaine, chopped (sub any salad greens); 8 oz Cucumbers, sliced; 1 cup Tomatoes, cherry or grape, halved; 1/3 cup Olives, kalamata (pitted); 4 oz Cheese, feta, crumbled; 1/3 cup Peppers, jarred pepperoncini (opt), sliced; 1/4 cup Pistachios, shelled

Active: 40 Total: 40

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

Gyro Meatballs:

Shallots - 1 bulb , minced
Garlic - 2 cloves , minced
Panko breadcrumbs, gluten-free - 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
Pistachios, shelled - 1/4 cup

Prep

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

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Make

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.
While meatballs cook, toss together lettuce, onions, cucumbers, tomatoes, olives, feta, pepperoncini (if using), and pistachios. Toss with vinaigrette until dressed to your liking. (Remember to reserve half of the dressing if doubled.)
Divide salad among serving bowls and top with meatballs.
Serve salads with any extra dressing on the side. Enjoy!

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Greek Salad Bowl with gyro meatballs