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

Directions

Coarsely chop the onion; then put it in the food processor and pulse until onion is finely chopped. Add the Greek seasoning, cumin, and garlic powder and pulse a few more times until the seasonings are well blended with the onion. Put the ground beef into a bowl, add the onion-spice mixture, and use your clean hands to mix the spices into the meat. Then use a tablespoon-sized measuring spoon to scoop out the meat and form into meatballs. Brush a stove-top grill pan or frying pan with olive oil, then heat the pan over medium high heat and cook the meatballs, turning often, until they are well browned and completely cooked through Cut out the core of the lettuce and cut the lettuce head into two halves, then break the leaves apart, making each lettuce cup out of two leaves. Put three meatballs into each lettuce cup, top with Tzatziki sauce, and sprinkle over chopped tomatoes. The Gyro meatballs were great after they had been in the fridge overnight. I wouldn’t recommend microwaving them; I just heated them in a mini-frying pan on the stove.