Keto Gyro Meatball Skillet

Keto Gyro Meatball Skillet

Servings: 4-6

2 tbsp olive oil

20-25 meatballs

2 garlic cloves, minced

2 tbsp fresh dill

¼ tsp salt

¼ tsp pepper

2 tbsp fresh lemon juice

8 oz cream cheese

Salt & pepper to taste

2 Roma tomatoes, halved and sliced

½ red onion, thinly sliced

Feta cheese

Tzatziki Sauce

½ English cucumber, sliced (skin on)

2 tbsp fresh dill

1 clove garlic, chopped

1 tbsp fresh lemon juice

⅓ cup mayonnaise

⅔ cup sour cream

Salt & pepper

1. Heat oil in large cast iron skillet on medium high heat. Add meatballs and sear quickly, tossing or turning until meatballs begin to start browning. If making your own meatballs, roughly knead the meat mixture for 10 minutes. This will create nice dense meatballs that will hold up to the cooking times and stirring.

2. Add garlic and 1 tbsp dill to skillet, lower heat and cover skillet. Cook 10-15 minutes until meatballs are solid, not necessarily cooked through.

3. Add 2 tbsp lemon juice to skillet and deglaze pan.

4. Rough cut cream cheese into smaller sections and add to the skillet. Stir gently until cream cheese has melted and mixture has a creamy texture.

5. Add Tzatziki sauce to skillet and stir to combine. Cover skillet and simmer 8-10 minutes until heated through.

6. Top with sliced tomatoes, red onion, Feta cheese and fresh dill sprigs. Drizzle with remaining Tzatziki sauce, cover and “steam” for 5 minutes until warm and bubbly.

Tzatziki Sauce:

1. Pulse cucumber in food processor one or two quick pulses, not very much, just a little!

2. Add remaining ingredients and pulse until desired consistency.

Nutrition: 468 calories; 47g fat; 103mg cholesterol; 714mg sodium; 316mg potassium; 9g carb; 1g fiber; 5g sugar; 14g protein