Super Gyro Meatball Bowls

Unfortunately, too soon after opening, Cava took off my favorite option, the gyro meat. Lamb is, after all, expensive. I still go, of course, but I miss the feeling of having a gyro. So when Primal Palate sent us their autoimmune friendly Super Gyro spice blend, I knew what kind of recipe I wanted to make with it. I made a Super Gyro Meatball Bowl.

Super Gyro Meatball Bowls

For the Meatballs
  1. 2 lbs ground lamb
  2. 1 Tbsp Super Gyro spice blend (or 1 tsp each marjoram, thyme and garlic powder)
  3. 1/2 tsp ground black pepper
  4. 2 eggs
  5. 1/2 C almond flour

For the Tzatziki sauce
  1. 1 C plain coconut milk yogurt, grass-fed greek yogurt or mashed avocado
  2. 1/4 C cucumber, diced very fine
  3. 2 garlic cloves, minced
  4. 2 Tbsp fresh dill, chopped fine
  5. 1 Tbsp lemon juice
  6. 1/2 tsp salt

For the Bowl
  1. 3 zucchini, spiralized
  2. Super Gyro Meatballs (above)
  3. Chopped fresh dill
  4. Cucumber slices
  5. Super Gyro Spices for garnish
  6. Crumbled organic feta cheese (optional)
  7. Other toppings of choice as desired

  • Preheat oven to 350 degrees.
  • In a medium bowl, mix by hand the meat, spices, eggs and almond flour. Form into 1 1/2" meatballs.
  • In a large skillet over medium-high heat, brown top and bottom of meatballs, about two minutes per side. Transfer to a baking sheet.
  • When every meatball is browned, bake for 9 minutes in the oven until cooked to medium.