Gyro Meatball Loaded Fries with Tzatziki Sauce

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4.9 from 13 reviews


  • For the tzatziki:
  • 56 ounces almond milk greek yogurt
  • 1/3 grated english cucumber
  • juice of 1 lemon
  • 3 tablespoons minced fresh dill
  • 2 garlic cloves, minced
  • hefty pinch of salt and pepper, to taste
  • For the fries:
  • 4 sweet potatoes, peeled and cut in fries (I used white sweet potatoes)
  • 23 tablespoons high heat avocado oil
  • hefty pinch of salt
  • For the meatballs:
  • 1 pound ground lamb
  • 1/4 cup almond flour
  • 1 egg
  • 2 garlic cloves, minced
  • 3 tablespoons minced fresh parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • salt and pepper, to taste
  • For the salad:
  • 1/2 cup diced english cucumber
  • 1/2 cup diced plum tomatoes
  • 1/3 cup pitted and halved kalamata olives
  • 1/4 red onion, diced
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • 1 tablespoon minced fresh parsley
  • salt and pepper, to taste


  1. Preheat oven to 375 degrees F.
  2. Place all ingredients for the tzaziki sauce in a bowl, mix until combined, cover and set in the fridge.
  3. Toss sweet potatoes in oil and sprinkle with salt on top. Place on a baking sheet and into the oven to bake for 20-25 minutes, until tender. 
  4. While the sweet potatoes roast, place all ingredients for the meatballs in a bowl and mix until completely combined. Use a cookie scoop to create 20 or so meatballs. Place a large pan over medium heat, add a bit of oil then once hot, add all the meatballs to the pan to brown. Cook for about 5 minutes then flip to cook on the other side another 5 minutes. 
  5. While the meatballs cook, place all ingredients for the salad in a bowl and toss until combined. 
  6. Once meatballs are done cooking on both sides, turn oven down to 350F, remove sheet pan from the oven and place meatballs throughout. Add back to the oven to cook for 5 minutes.
  7. When everything is done cooking, top the meatballs and fries with the salad and serve with tzaziki sauce on the side or on top and garnish with extra parsley.