These Greek Gyro Meatballs aren’t your standard ground meat Greek meatballs, instead we are bringing the flavor and more importantly the texture of gyro meat. So you can skip the multiple steps and the need for delicate, thinly sliced meat and condense the work into these tasty bites!

My love for Greek food runs very very deep, you guys know this. Last year when I created, basically the best homemade gyro ever, I realized that I had been sorely missing out for basically an entire lifetime. Growing up Greek there were loads of recipes and dishes that were handed down from generation to generation, things we just always grew up eating – souvlaki, avgolemono soup, lamb meatballs, pastitsio, leg of lamb, Greek Potato Salad and that list goes on and on.

Though we all loved it very much, gyro wasn’t exactly one of those foods, it just wasn’t part of my family’s Greek food repertoire. Souvlaki was always the go to for this time of meal and if and when gyro was served, at our house, it was the store bought stuff (eeeeek over-processed, gluten-containing and not so good – so, I always passed). When I broke into the homemade gyro game, after years of being without it, it quickly became a dish that is requested every time I am home in NY visiting my family.

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