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Turkey Meatball Gyros

Portion Size: 1 gyros
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Turkey Meatball Gyros

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Tzatziki sauce Sub Recipe- Peel and finely chop cucumbers.
  3. Tzatziki sauce Sub Recipe- Mix cucumbers, yogurt, onions, lemon juice, and dill in bowl. Refrigerate sauce until service.
  4. Spread meatballs on parchment lined sheet pans and heat in oven for 20-30 minutes until internal temperature reaches 165°F. as measured by meat thermometer.
  5. Warm pita bread so it is soft and pliable.
  6. To serve, place 4 hot meatballs down center of pita. Top with ½ c. chopped romaine and 2 tbsp. diced tomatoes. Drizzle 2 tbsp. sauce over meatballs, lettuce, and tomatoes. Fold pita over.

INGREDIENT

Tzatziki sauce Sub Recipe-

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Tzatziki sauce Sub Recipe- Cucumbers, raw

50 SERVINGS

MEASURE:
WEIGHT: 2 lbs. 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 5 lbs.

INGREDIENT

Tzatziki sauce Sub Recipe- Yogurt, plain, low-fat

50 SERVINGS

MEASURE: 2 qt. 1 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 2 c.
WEIGHT:

INGREDIENT

Tzatziki sauce Sub Recipe- Onions, finely chopped

50 SERVINGS

MEASURE: 1 c. 4 oz.
WEIGHT:

100 SERVINGS

MEASURE: 3 c.
WEIGHT:

INGREDIENT

Tzatziki sauce Sub Recipe- Lemon juice, fresh

50 SERVINGS

MEASURE: 1/4 c. 3 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c. 2 tbsp.
WEIGHT:

INGREDIENT

Tzatziki sauce Sub Recipe- Dill weed, dried

50 SERVINGS

MEASURE: 2 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 tbsp. 1 tsp.
WEIGHT:

INGREDIENT

JENNIE-O Turkey Meatballs .65 Ounces #19200

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs. 2 oz.

100 SERVINGS

MEASURE:
WEIGHT: 16 lbs. 4 oz.

INGREDIENT

Pita bread, whole wheat, 6", 1.8 oz.

50 SERVINGS

MEASURE: 50 ea.
WEIGHT:

100 SERVINGS

MEASURE: 100 ea.
WEIGHT:

INGREDIENT

Romaine lettuce, chopped

50 SERVINGS

MEASURE: 1 gal. 2 qt. 1 c.
WEIGHT:

100 SERVINGS

MEASURE: 3 gal. 2 c.
WEIGHT:

INGREDIENT

Tomatoes, chopped

50 SERVINGS

MEASURE: 1 qt. 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 3 qt. 2 c.
WEIGHT:
NUTRIENTS PER SERVING
Calories 296 cal
Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 48 mg
Sodium 581 mg
Carbohydrates 32 g
Dietary Fiber 4 g
Protein 22 g
1 serving provides 2 oz. meat/meat alternate, 2 servings bread grain and ¼ cup vegetable.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Turkey Meatball Gyros

Email Recipe PDF Open Recipe PDF
 
Portion Size: 1 gyros
 
Turkey Meatball Gyros

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Tzatziki sauce Sub Recipe- Peel and finely chop cucumbers.
  3. Tzatziki sauce Sub Recipe- Mix cucumbers, yogurt, onions, lemon juice, and dill in bowl. Refrigerate sauce until service.
  4. Spread meatballs on parchment lined sheet pans and heat in oven for 20-30 minutes until internal temperature reaches 165°F. as measured by meat thermometer.
  5. Warm pita bread so it is soft and pliable.
  6. To serve, place 4 hot meatballs down center of pita. Top with ½ c. chopped romaine and 2 tbsp. diced tomatoes. Drizzle 2 tbsp. sauce over meatballs, lettuce, and tomatoes. Fold pita over.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Tzatziki sauce Sub Recipe-
Tzatziki sauce Sub Recipe- Cucumbers, raw 2 lbs. 8 oz. 5 lbs.
Tzatziki sauce Sub Recipe- Yogurt, plain, low-fat 2 qt. 1 c. 1 gal. 2 c.
Tzatziki sauce Sub Recipe- Onions, finely chopped 1 c. 4 oz. 3 c.
Tzatziki sauce Sub Recipe- Lemon juice, fresh 1/4 c. 3 tbsp. 3/4 c. 2 tbsp.
Tzatziki sauce Sub Recipe- Dill weed, dried 2 tsp. 1 tbsp. 1 tsp.
JENNIE-O Turkey Meatballs .65 Ounces #19200 8 lbs. 2 oz. 16 lbs. 4 oz.
Pita bread, whole wheat, 6", 1.8 oz. 50 ea. 100 ea.
Romaine lettuce, chopped 1 gal. 2 qt. 1 c. 3 gal. 2 c.
Tomatoes, chopped 1 qt. 3 c. 3 qt. 2 c.
 
NUTRIENTS PER SERVING
Calories 296 cal Fat 9 g Saturated Fat 2 g
Trans Fat 0 g Cholesterol 48 mg Sodium 581 mg
Carbohydrates 32 g Dietary Fiber 4 g Protein 22 g
 
1 serving provides 2 oz. meat/meat alternate, 2 servings bread grain and ¼ cup vegetable.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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