Enjoy the best Turkish inspired Plant-Based Meatballs Gyro Sandwich tonight with Pure Farmland Italian Style Plant-Based Meatballs, and fresh garnishes. This recipe includes a fresh cucumber tomato salsa with olive oil and preserved lemons, field greens, and tahini dressing. Plus warm buttery flatbreads.
1packagePure Farmland Italian Style Plant-Based Meatballs
For the Cucumber Salsa
1/2purple onion, finely chopped
1preserved lemon, sliced (optional)
For the Gyro Sandwiches
Cook the Pure Farmland Italian Style Plant-Based Meatballs in the oven following the instructions in the package.
Heat the oven at 375 degrees Fahrenheit. Place the plant-based meatballs in a foil-lined baking sheet and coat the meatballs with olive oil, and a dash of Italian herb mix. Bake for 15 minutes and turn the meatballs to cook for another 8 to 10 minutes until reaching an internal temperature of 175 degrees Fahrenheit.
Chop the produce for the cucumber salsa. Place all the ingredients in a mixing bowl, drizzle with the lemon juice, and the spices, and mix well using a spoon.
Warm the flatbreads in a flat skillet and set aside.
Put the plant-based Meatballs gyro sandwiches together by placing the warm flatbread on a plate. Then adding the field greens, two plant-based meatballs, garnish with the cucumber salsa and drizzle with tahini sauce.
Tips to achieve the best results when making the plan-based meatballs gyros:
Head over to Publix and purchase all the ingredients, including the Pure Farmland Italian Style Plant-Based Meatballs.
Cook the meatballs in the oven following the instructions in the package. We opted for adding a little bit of Italian spice rub and olive oil.
Choose the correct flatbread. The ideal one is not too small and not too large. Those with buttery flavor are our favorites.
Use homemade preserved lemons. These lemons add tasty citrus and salty note, plus aroma. This ingredient is optional; however, it adds a surprisingly delicious flavor.
The cucumbers chosen are those seedless. Do not need to peel.
The tomatoes must be ripe and juicy. And the purple onions finely chopped.
Use fresh parsley, preferably hand-cut, not chopped.
Olive oil, thyme, oregano, and lemon juice are all staples of Mediterranean cuisine. Use these ingredients to season the cucumber salsa.
The field greens are a tender baby leaf mix.
And the final touch is a tahini dressing for a nutty note.