Gyro Meatball Sliders with Lamb, Feta & Dill
These gyro meatball sliders are so easy to prepare! I'm sure you'll find yourself having this every week. Check out the recipe here.
Equipment
Large mixing bowl
Rimmed baking sheet
Aluminium foil
Instant-read thermometer
Medium cookie scoop or tablespoon measure
Ingredients
1 pound ground lamb - minced lamb, about 450g
1 large egg
1 tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon dried dill
1/4-1/2 cup breadcrumbs - whole-wheat, 30–60g — start with 1/4 cup, add more only if mixture is too wet
½ cup feta cheese - crumbled, about 75g
½ teaspoon salt
1 teaspoon ground black pepper - freshly ground
¼ teaspoon Cajun spice seasoning (black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika) - black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika
1 tablespoon olive oil - 15ml, for greasing hands when rolling meatballs- 1 teaspoon non-stick cooking spray - for greasing the baking sheet
- 4 small dinner rolls - whole-wheat
½ cup tzatziki sauce - store-bought or homemade, for serving
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Line a rimmed baking sheet with aluminium foil and lightly coat with non-stick cooking spray. In a large mixing bowl, combine the ground lamb, egg, garlic powder, onion powder, dried dill, ¼ cup of the breadcrumbs, crumbled feta, salt, black pepper, Cajun seasoning, and olive oil.1 pound ground lamb, 1 large egg, 1 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 tablespoon dried dill, 1/4-1/2 cup breadcrumbs, 1/2 cup feta cheese, 1/2 teaspoon salt, 1 teaspoon ground black pepper, 1/4 teaspoon Cajun spice seasoning (black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika), 1 tablespoon olive oil, 1 teaspoon non-stick cooking spray
- Using your hands or a sturdy spoon, mix the ingredients until just combined — avoid over-mixing, which makes the meatballs dense and tough.
- If the mixture feels too wet or sticks to your palms, add the remaining breadcrumbs one tablespoon at a time. Roll into golf-ball-sized meatballs (you should get about 8) and place them on the prepared baking sheet, spaced about 2 inches apart. Bake at 350°F / 175°C for 15–20 minutes, or until lightly browned on the outside and an instant-read thermometer inserted into the centre reads 160°F / 71°C.1/4-1/2 cup breadcrumbs
- Toast the dinner rolls until lightly golden.4 small dinner rolls
- Place 2 meatballs into each toasted roll. Top with tzatziki sauce and serve immediately.4 small dinner rolls, 1/2 cup tzatziki sauce
Notes
Storage: Baked meatballs keep in an airtight container in the fridge for up to 3 days. Reheat in a 325°F / 165°C oven for 8–10 minutes until they reach 160°F / 71°C internally.
Freezing: Freeze baked meatballs in a single layer on a tray until solid (about 2 hours), then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: The raw meatball mixture can be covered and refrigerated for up to 24 hours before rolling and baking — the flavours develop further overnight.
Substitution: 80/20 ground beef works as a direct swap for the lamb. The flavour will be milder, but the feta and dill still deliver a gyro-like result.
Pro Tip: Do not assemble sliders until ready to serve — the rolls soften quickly once the warm meatballs are placed inside.
Nutrition
Serving: 1servingCalories: 622kcalCarbohydrates: 31gProtein: 29gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 151mgSodium: 1002mgPotassium: 385mgFiber: 3gSugar: 2gVitamin A: 331IUVitamin C: 2mgCalcium: 247mgIron: 5mg
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