Beef and Lamb Gyro Meatballs

Course Dinner
Cuisine Greek
Keyword beef, greek, gyro, lamb, meatball
Servings 3 servings
Author Lokness


  • ½ pound ground beef
  • ½ pound ground lamb
  • ½ medium onion (finely minced)
  • 2 garlic cloves (finely minced)
  • ½ tablespoon dried marjoram
  • ½ tablespoon dried rosemary
  • teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • 1/3 cup panko (Japanese breadcrumbs)


  • In a large bowl, mix together beef and lamb roughly. Add onion, garlic, marjoram, rosemary, salt, pepper, egg and panko. Mix well with hands. Divide the meat mixture into about 30 portions (about 1½-inch diameter). Roll the meat portions into meatballs with wet hands. Place the meatballs on a baking sheet. Cover with plastic wrap and cool in the fridge for at least 30 minutes.
  • When ready to cook, in a large skillet over medium heat, warm up 3 tablespoons olive oil. Add the meatballs and cook until cook through and golden brown, about 13 - 15 minutes. Make sure to rotate them for even cooking. Transfer the meatballs to a large plate lined with paper towels to drain for 1 minute. Place the meatballs on serving plates. Serve with homemade tzatziki sauce


  1. To ensure tasty meatballs, test the seasoning by cooking a little meat patty in a small pan. Taste it. Add more salt and pepper if needed.
  2. Always serve the meatballs with tzatziki sauce.
(Adapted from CIA Taste)