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Turkey Meatball Gyros

Turkey Meatball Gyros
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Tzatziki Sauce:
Cucumbers, raw 2 lbs. 8 oz.
Yogurt, plain, low-fat 2 qt. 1 c.
Onions, finely chopped 1 c. 4 oz.
Lemon juice, fresh 1/4 c. 3 tbsp.
Dill weed, dried 2 tsp.
JENNIE-O® Turkey Meatballs .65 Ounces #19200 8 lbs. 2 oz.
Pita bread, whole wheat, 6", 1.8 oz. 50 ea.
Romaine lettuce, chopped 1 gal. 2 qt. 1 c.
Tomatoes, chopped 1 qt. 3 c.

1 serving provides 2 oz. meat/meat alternate, 2 servings bread grain and ¼ cup vegetable.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories296 cal
Total Fat9 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol 48 mg
Sodium581 mg
Total Carbohydrates32 g
Dietary Fiber4 g
Total Sugars*
Protein22 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 gyros

  1. Preheat oven to 350°F.
  2. Tzatziki sauce Sub Recipe- Peel and finely chop cucumbers.
  3. Tzatziki sauce Sub Recipe- Mix cucumbers, yogurt, onions, lemon juice, and dill in bowl. Refrigerate sauce until service.
  4. Spread meatballs on parchment lined sheet pans and heat in oven for 20-30 minutes until internal temperature reaches 165°F. as measured by meat thermometer.
  5. Warm pita bread so it is soft and pliable.
  6. To serve, place 4 hot meatballs down center of pita. Top with ½ c. chopped romaine and 2 tbsp. diced tomatoes. Drizzle 2 tbsp. sauce over meatballs, lettuce, and tomatoes. Fold pita over.