Gyro, My Hero
- 1 of 4 Heat broiler. Wrap pitas in foil and place in oven to warm while making meatballs.
- 2 of 4 Using the large-hole side of a box grater, shred squash into a large bowl. Rinse grater and shred cucumber into a medium bowl. To squash, add ground meat, 1/4 cup plus 2 tbsp feta, 2 tbsp mint, the onion powder, 1 tsp garlic powder and 1/4 tsp each salt and pepper. Shape into 36 meatballs, (about 1 level tbsp mixture for each), and place on a broiler rack or on a rack fitted into a large rimmed sheet pan.
- 3 of 4 Broil meatballs 3 inches from heat for 8 minutes or until cooked through. Meanwhile, blend yogurt, 1 tbsp mint, the lemon juice, 1/2 tsp garlic powder and 1/4 tsp each salt and pepper into grated cucumber.
- 4 of 4 To assemble gyros, layer 1/3 cup lettuce, 6 meatballs, some sauce and 1 tbsp crumbled feta onto each piece of bread. Serve with rice, if desired.
Servings Per Recipe: 4
Per Serving: 31 g carb., 7 g sat. fat, 16 g Fat, total, 649 mg sodium, 26 g pro., 5 g sugar, 5 g fiber, 367 kcal cal.