Thursday Recipe - Greek Gyro Meatball Sandwiches

First off, I can't stand lamb, so if you're looking for authenticity, it isn't here. Second, this makes a great substitute and the flavor is still pretty close. This is my version of a recipe in the good old Betty Crocker cookbook from the early 1980s.

If you don't want a sandwich, you can do the meatballs with the sauce on it's own with the coleslaw on the side.

Greek Gyro Meatball Sandwiches

Meatballs:
1 lb hamburger
1 c. oatmeal
1 egg
1/4 c. finely diced onion
1 T. lemon juice
1 t. salt
1 t. dried parsley
1/2 t. cumin
1/2 t. oregano
1/4 t. black pepper
1/4 t. garlic powder

Mix everything together. Shape into meatballs about the size of a ping pong ball. Bake at 400° for 15-20 minutes, until browned on the outside and no longer pink inside.

Tzatziki Sauce:
1 c. plain yogurt
1 c. cucumber, peeled and chopped small
1 t. lemon juice
1 t. dill weed, not seeds
1-2 cloves fresh garlic, minced OR 1/2 t. garlic powder
1/2 t. salt
1/4 t. black pepper

Mix everything together. Set aside until ready to assemble sandwiches.

Coleslaw:
1 egg
1/4 c. sugar
1/4 c. vinegar
2 T. water
2 T. butter
1 t. salt
1/2 t. mustard powder
4 c. finely shredded cabbage

Beat egg until thick and lemon colored. Set aside.

Heat vinegar, water, butter, salt, and mustard powder to boiling, stirring constantly.

Slowly add boiling liquid to egg, beating all the time. Pour it back into the saucepan. Cook over medium low heat, stirring constantly, until thickened, about 5 minutes.

Pour warm dressing over cabbage. Toss to combine.

Sandwiches:
meatballs
tzatziki sauce
coleslaw
chopped tomatoes
chopped cucumbers
pita bread
fresh mint leaves, chopped fine

Make sandwiches, adding everything as desired. Garnish with fresh mint. Serve immediately.