Mr. Tipsy has Crohn’s disease and a couple of times a year he does a health reset and tries as hard as possible to reduce carbs/sugar and all that other stuff that is supposedly not great for you. We are by no means super strict Keto crazy but I do try to adjust recipes to meet his needs. Because of his line of work, Mr. Tipsy often has to eat dinner on the go and meatballs are one of his favorite things to take for lunch because they are easy for him to heat and eat. Living in Chicago we are blessed to have access to food from all cultures and Greek food is one of our favorites and we never pass up an opportunity to eat a good Gyro. I decided to combine our two loves meatballs and gyro into one and came up with this low carb Gyro Meatball recipe. I put the Gyro Meatballs in a salad and used olives, peppers, tomatoes, feta cheese, and cucumbers to dress it. I used no dressing because the Gyro Meatballs and the additional ingredients were enough for us, but you can dress the salad any way you choose. The recipe for these Gyro Meatballs is very easy. It requires a lot of seasonings and they must sit on the counter for about thirty minutes before baking them so that they don’t fall apart. Here is what you need to make the Gyro Meatballs: Ingredients 2lbs of Ground Beef (You can use any ground meat, lamb also is a good choice) 1 Medium yellow Onion, Minced 1 T of Garlic Powder (we love garlic, you can adjust this to taste) 1 t of Dried Rosemary 2 t of Thyme 2 t of Onion Powder 2 t of Oregano 2 t of Salt Pepper to taste, we prefer a lot 1 t of Paprika 2 Eggs The steps are super easy: Whisk the two eggs in a bowl and set aside. Combine all the other ingredients and mix well. Add the eggs to the mixture and combine into the meat mixture. Form the meatballs into about 3 inch balls and place on a foil lined cookie sheet. This step is key, allow the meatballs to rest on the counter for about 30 minutes. Heat your oven to 350 degrees, place the cookie sheet with the meatballs in the oven and bake for about 35 to 45 minutes. Ovens vary, so check after 35 minutes and see if the meatballs are still pink inside and if they are cook in five minute increments until they are no longer pink. I added a sprinkle of oregano to the top of the salad I added these to. These meatballs were a huge hit with Mr. Tipsy and me. I know that some of the ingredients have small amounts of carbs, but you can adjust as needed. The only trick to this recipe is allowing them to sit for the 30 minutes before baking. We really enjoyed the salad we made with these meatballs and this recipe will definitely be on repeat in our house! If you make any of my recipes be sure to share to social media and tag me! I am @thetipsyhousewife on Instagram and @tipsywife on Facebook! Check my Pinterest for many other great recipes!