These grilled gyro meatballs taste just like a traditional gyro. In fact, I ended up eating them in pitas with tzatziki sauce. But, you could also serve them over pasta with sauce. Or on a bun as a meatball sub. Why, it’s entirely possible I even ate a few of them by themselves. I had to do ‘quality control’ you know. Grilled adds that special flavor that you won’t get any other way. A little char on the outside. Still soft and moist and delicious inside.
Perfect Meatballs
There’s only one way to really mix meatball meat and that’s with your hands. So dive in and get it done! Then toss the Grilled Gyro Meatballs onto the grill. Sure, you can fry them in a pan. Or you can toss them into the oven. But the grill adds so much flavor to the meatballs. I always make a really big batch of these and freeze any leftovers. They’re easy to warm up for a super-quick delicious dinner.
I cooked the meatballs on my Weber Performer Charcoal Grill.
Grilled Lamb Meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground lamb
- 1 teaspoon onion powder
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
Instructions
- Place all ingredients into large bowl.
- Using your hands, mix the ingredients completely. This may take a few minutes. Make sure you have everything distributed evenly throughout.
- Shape mixture into 2 ounce balls and refrigerate for at least 2 hours.
- Fire up your grill for direct and indirect cooking.
- Sear the meatballs on all sides then move to indirect heat and continue cooking until the internal temperature reaches 160 F.
- Cover meatballs with foil until ready to use.
Nutrition
Nutritional values are approximate.
