Meatball Gyro with Tzatziki
Nutritional values
(Percentage of daily recommendation)
| Calorie | 991 cal. | (47 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,381 mg | (35 %) | ||
| Calcium | 305 mg | (31 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the tzatziki
- 1 Cucumber
- salt
- 500 grams Greek Yogurt (0.1% fat)
- 2 garlic cloves
- 1 Tbsp olive oil
- freshly ground peppers
- 2 Tbsps freshly chopped Dill
- For the meatballs
- 1 stale White roll
- 1 onion
- 1 garlic clove
- 2 Tbsps finely chopped Fresh herbs (such as mint and parsley)
- vegetable oil (for frying)
- 1 egg
- 800 grams mixed Ground meat
- breadcrumbs (optional)
- salt
- 1 tsp crushed Cumin
- sweet ground paprika
- 1 tsp dried oregano
- freshly ground peppers
- also
- 2 small, red onions
- 4 Pita bread
- 100 grams black Olives (such as kalamata)
- 1 handful mint
Preparation steps
For the tzatziki, peel cucumber, cut in half lengthwise and scrape out seeds. Coarsely grate cucumber halves. Mix grated cucumber with salt in a colander and drain for about 15 minutes, then gently press out excess water. Mix cucumber and yogurt in a bowl. Peel garlic and grate finely into mixture. Season with salt and pepper and stir in olive oil.
Cover tzatziki and refrigerate for at least 15 minutes before serving.
For the meatballs, soak roll in lukewarm water. Peel onion and garlic, chop finely. Heat 1 tablespoon oil in a pan and sauté onion and garlic until translucent and remove from heat. Mix mint and parsley with cooked onion and garlic and allow to cool slightly. Squeeze excess liquid from roll. Combine onion mixture, ground beef, egg, and roll until mixture is pliable, but not too loose. Mix in breadcrumbs, if desired. Add cumin and oregano. Season with salt, pepper and a pinch of paprika. With damp hands, shape mixture into small balls. Heat oil in a large, heavy skillet and fry meatballs on all sides for about 5-6 minutes until golden brown.
Peel red onion, halve and cut into thin slices. Toast pita bread in a grill pan on both sides. To serve, arrange pita, meatballs, onion slices and olives on a plate. Garnish with a few mint leaves. Season tzatziki to taste and stir well. Place in a serving bowl and garnish with dill.
