Ground Beef Gyro Meatball Low-Carb Lettuce Wraps with Tzatziki and Tomatoes

Ingredients

• 1 lb. extra lean ground beef
• 1/2 onion, finely chopped in food processor
• 1 T Greek seasoning
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• Olive oil, for brushing grill pan
• 1 large head iceberg lettuce
• Tzatziki sauce, about 3/4 cup
• 3/4 cup chopped cherry tomatoes

Directions

1. Roughly cut up the onion, transfer it to the food processor, and pulse until it is finely minced. Add the Greek seasoning, cumin, and garlic powder, then pulse again a few times so the spices are evenly worked into the onion. You can chop and mix this by hand too, but the processor makes quick work of it.
2. Place the ground beef in a bowl, add the onion and spice mixture, and gently combine everything with clean hands until the seasoning is distributed through the meat.
3. Use a tablespoon-sized measuring spoon to portion the mixture, then roll it into meatballs. You should have about 20 meatballs.
4. Coat a stove-top grill pan or frying pan lightly with olive oil. Warm it over medium high heat, add the meatballs, and cook them for about 10-12 minutes, turning them frequently, until they are browned all over and cooked through.
5. Remove the core from the lettuce, slice the head into 2 halves, and separate the leaves. Stack 2 leaves together for each lettuce cup.
6. Nestle 3 meatballs into each lettuce cup, spoon Tzatziki sauce over the top, and finish with the chopped tomatoes.
7. The Gyro meatballs held up well after a night in the fridge. Skip the microwave for reheating; warm them instead in a mini-frying pan on the stove.