Gyro Spiced Meatball Bowls with Pepperoncini Crema
Serves
2-3
45 minutes

Gyro Spiced Meatball Bowls with Pepperoncini Crema

Pin Recipe

If you're craving gyro but want to jazz it up a bit, this one's for you. The meatballs can be done on the pan or the air fryer. The rice serves as a great base as it soaks up the juice from the salad and adds a nice coziness to the otherwise super fresh bowl.

This may feel like a lot of steps and a lot of ingredients, but it's a surprisingly simple recipe and each component can be made ahead of time! 

Pantry

1 tbsp red wine vinegar

1 tsp paprika

3/4 tsp cumin

2 tsp oregano

1/8 tsp cayenne

1/8 tsp cinnamon

1 tbsp mayo

1/4 cup panko bread crumbs

1/4 cup finely chopped pepperoncinis + juice

Rice for serving

Pita bread for serving

Olives for serving

Produce

1/2 cup finely chopped dill

1 cucumber

1/2 pint cherry tomatoes

1/2 red onion

1 green pepper

3 cloves garlic

Protein

1 lb ground turkey

1 egg

Dairy

2 tbsp milk

4 oz feta

1 cup plain skyr

Gyro Spiced Meatballs

1/4 cup panko bread crumbs

1 egg

2 tbsp milk

1 tbsp mayo

2 cloves garlic

1/4 cup finely chopped dill

1/4 red onion, grated

1/4 cup finely chopped pepperoncinis

1/2 cup crumbled feta (2 oz)

1 tsp paprika

3/4 tsp cumin

1 tsp oregano

1/8 tsp cayenne

1/8 tsp cinnamon

1/2 tsp salt

1 lb turkey

Pepperoncini Crema

1/4 cup finely chopped dill

1/3 cup pepperoncini juice

1 cup plain skyr

1 clove garlic

Salt

Greek Salad

1 cucumber

1/2 pint cherry tomatoes

1/4 red onion

1 green pepper

1 tsp oregano

1 tbsp red wine vinegar

Salt and pepper

Pre Recipe Prep

1.
Prep your meatballs

To a large bowl, add 1/4 cup panko crumbs with 2 tbsp milk, 1 tbsp mayo and 1 egg. Mix well and let sit while you prep the rest of the fillings.

Grate 1/4 red onion, finely chop half of your dill and mince your garlic. Add to your bowl along with remaining ingredients: 1/4 cup finely chopped pepperoncinis, 1/2 cup crumbled feta (2 oz), 1 tsp paprika, 3/4 tsp cumin, 1 tsp oregano, 1/8 tsp cayenne, and mix well.

Add in your turkey and a big pinch of salt (1/2 tsp) and use 2 forks to mix it all together but in a pulling apart motion and only until just combined. This keeps the meatballs airy and fluffy. Set in fridge while you prep everything else.

2.
Make your salad

Finely chop tomatoes, cucumber, onion and green pepper. Add to bowl with 1 tbsp red wine vinegar, 1 tsp oregano, salt and pepper. Taste and add more salt or vinegar if needed. Set aside.

3.
Make your pepperoncini crema

To a small bowl, mince 1 clove garlic and add 1/4 cup pepperoncini juice. Let sit for a couple minutes to reduce the zing of the raw garlic. Add remaining dill, finely chopped, 1 cup plain skyr, a pinch of salt. Mix well, taste and add more juice to your liking. Set aside.

4.
Finish your meatballs

Scoop meat into golf ball size balls. *Tip: wet your hands to prevent the meat from sticking.

Pan fry: Heat a large frying pan over medium heat. Coat pan with neutral oil and place meatballs on pan, ensuring to leave space between to allow for browning. Brown on all sides and until cooked through - about 10 minutes.

Air fry: Preheat airfyer to 400F. Place balls in a single layer leaving room between them. Bake for 5-7 minutes, until internal temp reads 165F.

5.
Assemble your bowls

Add warm rice as the base. Top with salad, meatballs, feta, olives, and more pepperoncinis. Drizzle with your sauce, and save a bit on the side to dip your warmed pita.

6.
Hot Tips
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