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Deconstructed Greek Meatball Gyro Bowls with Spiralized Carrots

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 6
Deconstructed Greek Meatball Gyro Bowls with Spiralized Carrots


  • For the meatballs :
  • 1 pound ground lamb lean
  • 2 tablespoons freshly chopped flat leaf Italian parsley or 1 tablespoon dried parsley
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • salt and pepper about 1/2 teaspoon of salt and 1/4 teaspoon pepper
  • olive oil to brush with (about 1 tablespoon)
  • For the salad:
  • 2 large carrots peeled, Blade D, noodles trimmed
  • 1 large red onion peeled and diced
  • 5 medium vine tomatoes seeded and chopped
  • 6 packed cups spinach
  • 1 tablespoon chopped mint to garnish
  • For the tzatziki sauce:
  • 1 cup plain nonfat Greek yogurt
  • 1/4 large seedless English cucumber peeled and diced
  • 2 minced garlic cloves
  • 1 heaping tablespoon freshly chopped dill
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste


  • Preheat the oven to 425 degrees F. Line a baking tray with parchment paper and set aside.
  • Fill a large pot with water and bring to a boil. Once boiling, add the carrot noodles for just 2 minutes to lightly soften. If you’d like them softer, leave them for 3-5 minutes. Drain into a colander and set aside. Note: you can also serve the carrot noodles raw and skip the boiling step (it’s personal preference.)
  • While waiting for the water to boil, prepare the meatballs. In a large mixing bowl, combine the ground lamb, parsley, oregano, garlic, cumin, salt and pepper. Mix well. Using your hands and about 2-3 tablespoons of meatball mixture at a time, form balls and set onto the parchment paper lined baking tray. Continue until 16-18 balls are formed. Brush each with the olive oil. Bake in the oven for about 12 minutes or until no longer pink inside.
  • Meanwhile, divide the carrot noodles evenly into six bowls. Chop the spinach and divide evenly into the bowls. Place the onions and tomatoes in a bowl and toss together. Sprinkle the spinach with the chopped onions and tomatoes. Set all aside.
  • Prepare the tzatziki. Put all of the ingredients for the tzatziki into a food processor and pulse until creamy. Taste and adjust if necessary.
  • Once the meatballs are done, finish assembling the bowls. Add three meatballs per bowl and drizzle with the tzatziki sauce. Garnish with mint and serve.