Turkey Gyro Meatball Salad

Ingredients

• 1 Pita Bread
• 12 oz Ground Turkey
• 1 Tbsp. Home Chef Gyro Spice Blend
• 1 ½ oz Feta Cheese
• 2 Dill Sprigs
• 1 Romaine Heart
• 2 Persian Cucumbers
• 1 Roma Tomato
• 1 Lemon
• 1 Red Onion
• 5 ⅓ oz Plain Greek Yogurt
• Olive Oil
• Salt Pepper
• pong ball-sized meatballs.
• minced). Hold romaine head at root end and chop

Instructions

1. 1

   Mixing Bowl: Medium Oven-Safe Non-Stick

2. 2

   Cook Within: No need to toss the salad in tzatziki–there’s enough for you to drizzle it over, dip your pita chips, and sauce the meatballs. Our Gyro Spice Blend is made with 2 parts each onion and garlic powder, and 1 part each oregano Traditional gyros are made from seasoned ground meats like lamb, chicken, or pork shaved from a vertical rotisserie. Astute linguists can tell you “gyros” literally translates as “turn” in Greek, and its origins reach back to the 19th Century with similarly prepared Turkish doner kebabs.

3. 3

   Prepare the Meatballs and Pita: Cut pita into eight wedges. Combine turkey, gyro seasoning, feta cheese crumbles (reserve a pinch for garnish), and ¼ tsp. pepper in a medium mixing bowl. Thoroughly mix ingredients and form 8-10 ping pong ball-sized meatballs.

4. 4

   Mince dill (dill stems are tender and can also be: minced). Hold romaine head at root end and chop coarsely. Trim cucumbers and cut into ¼” dice. Cut Roma tomato into ¼” dice. Zest lemon, halve, and juice. Peel and halve onion. Slice halves into thin strips like sticks (julienne).

5. 5

   Cook the Meatballs: Heat 1 tsp. olive oil in a medium oven-safe non-stick pan over medium-high heat. Place meatballs in hot pan and cook 7 minutes, or until browned on all sides. Transfer pan to oven and bake 7-9 minutes, or until meatballs reach a minimum internal temperature of 165 degrees. Be careful when removing pan from oven–

6. 6

   Make the Tzatziki: yogurt, dill (reserve a pinch for garnish), cucumber, 2 Tbsp. lemon juice, ½ tsp. salt, and ¼ tsp. pepper.

7. 7

   Cook Pita Chips: While meatballs are cooking, place pita chips on ¼ tsp. salt, and ¼ tsp. pepper. Bake 7-9 minutes, or until chips are lightly browned.

8. 8

   Plate the Dish: Place romaine, red onion (start with ¼ cup and add more to taste), and tomatoes on a plate. Add tzatziki next to salad and place meatballs on top. Garnish with remaining feta cheese, lemon zest, and dill. Drizzle extra tzatziki over or use as a dipping sauce.

9. 9

   Serve pita chips on the side.: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. It’s a crucial component to the meatballs and garnishes • To give your meatballs as much flavor as possible, brown It’s added to the tzatziki sauce and garnishes the meal. • Red onion adds flavor and punch, but it can be strong for some. Add ¼ cup first to salad, taste, and add more if desired. the recipe before you start–we promise it will be time

10. 10

    Mince dill (dill stems are tender and can also be