This Greek Turkey Meatballs Souvlaki (or Gyro) plate brings the flavors of Greece right to your kitchen. Serve the meatballs with some pita, a few dips, and a couple of cut veggies and you have a delicious, easy meal the whole family will love.
Healthy Kitchen Hack: Repurposing Leftovers
This recipe is for all of you out there who, like me, love to cook once and eat twice (or more). The meatballs on this plate are actually the exact Greek turkey meatballs that I feature in my Meal Prep Greek Turkey Meatballs (which are served with a simple tomato sauce and crusty bread or pasta).
I love leftovers, but you know what I love even more? Repurposing leftovers so you don’t have to eat the same thing all week. This meal is exactly that. You make the meatballs once and serve them one night as this gyro plate and another night with the tomato sauce.
Want to take it even further? You can use the same fixings from this recipe to make my Greek-Style Salmon Gyros and the yogurt sauce from my Cedar Plank Grilled Salmon with Yogurt Sauce can double as the tzatziki in both the gyros and on this plate (or you can use the tzatziki from the salmon on the gyros — both dips are very similar).
And then, just to top it off, you can use the leftover dips from this palate and create a no-cook, no-fuss dinner by following my guide to making a snack plate that can double as a meal (aka Mediterranean Mezze Platter).
You have 5 different meals by repurposing ingredients. Yes, meal planning can be that easy.
What you need to make this Greek Turkey Meatball Souvlaki Plate
This plate is super flexible and you can use any of your favorite dips, veggies, and bread. Here’s what I recommend:
- 1-3 dips like hummus, babaganoush, and tzatziki (see recipe here for homemade option, but you can buy a prepared one to save time). Pictured here: tzatziki, beet-lemon hummus, and traditional hummus.
- Sliced vegetables like cucumber, tomato, carrots, red onion (you can also use the pickled red onion from the Greek Salmon Gyros), or peppers.
- Pita bread or naan. You can cut it like I have in the image here for dipping or leave it whole for people to make into sandwiches more like a traditional Gyro.
- Optional other toppings: feta cheese, kalamata or other Greek olives, chopped lettuce, chopped fresh herbs like dill, mint, or chives.
How to Serve Greek Turkey Meatballs Souvlaki Plate
It’s really up to you! You can serve it all on a plate just like I have pictured here. Or, you can make it into a sandwich/roll up more like a traditional gyro. It’s delicious either way. If you want to bump up the veggie count you can even serve it over a bed of baby spinach or arugula lightly dressed with lemon and olive oil.
Did you make this souvlaki plate?
Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@busy.mom.nutrition). I love seeing what you’re up to!
- 1lb ground turkey
- 1 small onion, finely diced (about 1/2 cup)
- 1 garlic clove, minced
- 1 egg
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/3 cup feta cheese
- 1 Tbsp fresh chopped mint
- 1 Tbsp dried oregano
- 1/4 tsp salt
- fresh ground pepper
- For the souvlaki plate
- Dips like hummus, tzatziki, and babaganoush
- Cut vegetables like sliced cucumber, cherry tomatoes, sliced red onion, or matchstick carrots
- Pita bread or naan
- Other toppings: kalamata olives, chopped lettuce, feta cheese, fresh chopped mint
- Preheat oven to 375F.
- Place all meatball ingredients into a large mixing bowl. Gently mix (your hands work best for this) until all ingredients are combined. Don't over mix or meatballs can become dense.
- Form balls with about 2-3 Tbsp of meat each (you can make them however small or large you like, but smaller meatballs tend to hold together easier). Place on a baking sheet about 1 inch apart. Bake for 15-18 minutes, until cooked through. If you like them browned on the outside, you can turn on the broiler to high for 2 minutes before removing them from the oven.
- Place on plate with fixings and serve immediately or store in refrigerator until ready to serve (can be served warm or cold).
Amount Per Serving:Calories: 484Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 143mgSodium: 682mgCarbohydrates: 34gFiber: 4gSugar: 7gProtein: 34g