RO*TEL Gyro Inspired Meatball Sandwich
This meatball gyro-inspired sandwich is packed with flavor thanks to the RO*TEL tomato green chilies aspic that gets rolled into ground beef, ground lamb, and a handful of spices. This sandwich gets piled high with french fries, juicy meatballs, red onion, feta, and a tzatziki sauce on a fluffy warm pita that has been brushed with garlic tomato green chili compound butter. You need this sandwich in your life!
Ingredients
For the meatballs:
1 can of RO*TEL Diced Tomatoes & Green Chilies
1 envelope of unflavored gelatin (.25oz)
1 tsp of beef bouillon paste
1lb ground lamb
1lb ground beef
1 clove garlic minced
1 ½ tsp cumin
1 ½ tsp onion powder
1 ½ tsp dried thyme
1 ½ tsp dried oregano
¼ tsp black pepper
1 tsp salt
1 ½ tsp garlic powder
For the Tzatziki Sauce
½ English cucumber, shredded
½ tsp salt
2 cloves of garlic
1 TBS olive oil
1 tsp white vinegar
Cracked black pepper
1c whole milk yogurt
1 TBS fresh dill, minced
1 TBS fresh parsley, minced
For the Gyro
6 TBS salted butter
Tomato green chili pulp from meatballs
⅓ c fresh parsley, minced
4 cloves garlic, minced
Salt
Pepper
6 Greek-style flatbreads
½ c sliced red onion
½ c feta cheese, crumbled
2c frozen french fries cooked to package directions
Preparation
For the Aspic
1. The morning of or the day before you make your gyros prepare the aspic. Blend 1 can of RO*TEL diced tomatoes and green chilies in a blender until smooth. Using a fine mesh sieve, drain the tomato and green chili mixture over a 2c measuring cup. Use a spatula to help push the juice into the measuring cup. Save the tomato green chili pulp that is leftover and store it in the fridge until preparing the gyros.
2. Pour half of the tomato juice mixture into a small saucepan with beef bouillon. Heat the mixture over medium heat until the liquid starts to simmer. Sprinkle gelatin over the remaining tomato green chili juice to bloom the gelatin and allow it to sit undisturbed for 5 min. Carefully pour hot broth into the tomato-green chili gelatin mixture and whisk until combined. Pour mixture into a heatproof bowl and allow to cool. Place in fridge to set.
For the Gyros
1. In a large bowl, add beef, lamb, and spices. Using a fine mesh sieve push the tomato green chili beef aspic through the sieve and into the bowl. You may need to scrape the bottom of the sieve to transfer it into the bowl. Mix until combined. Allow the mixture to sit in the fridge for 1hr for the flavors to marinate.
2. Prepare the ingredients for the gyros. This will make things easier for assembly.
3. Prepare the Tzatziki sauce by placing the cucumber in a double-lined paper towel and squeezing out the juice into a glass. Use the leftover juice in a cocktail, or drink it. In a medium bowl, add the drained cucumber and the remaining ingredients. Stir to combine. Keep in the fridge to allow the flavors to marinate.
4. When close to baking the meatballs, prepare the french fries according to the package directions. Season with salt. Keep warm.
5. Preheat the broiler to high. Remove meatballs from the fridge. Using a spoon, spoon the seasoned meat mixture and roll lightly into 1-inch meatballs being careful to not pack the meatball too tight. Place on a foil-lined baking sheet. Broil for 4-5 minutes, flip to the other side, and broil for another 4 minutes or until the inside cooks through.
6. While the meatballs are in the oven, prepare the compound butter. In a small saucepan, melt butter, tomato green chili pulp, garlic, salt, and pepper. The mixture will be slightly thick.
7. In a large cast iron skillet over medium heat, add a little bit of the compound butter into the pan and add the pita. Spread a little more compound butter over the other side and flip until warmed through. Repeat with the remaining pita. Keep warm in aluminum foil.
8. To assemble the gyros, place french fries in the bottom of the pita, top with 3-4 meatballs, drizzle meatball au jus from the pan over the meatballs and fries, add sliced red onion, tzatziki sauce, feta, and a sprinkle of fresh parsley.
Enjoy!!
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