Recipe: Gyros Meatballs with Gyros Meatball Sauce (Greek)

GYROS MEATBALLS WITH GYROS MEATBALL SAUCE

Gyros Meatball Sauce (recipe follows)
FOR THE MEATBALLS:
2 slices white bread (1/2-inch cubes)
2 to 3 Tbsp milk
1 lb ground chuck
1 egg
1 Tbsp dried, ground spearmint leaves
1/2 Tbsp dried, minced onion
1/2 Tbsp garlic powder
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
FOR SERVING:
Warm pita bread or hot cooked rice or noodles

Make the Gyros Meatball Sauce 24 hours ahead of meatballs.

Mix bread cubes with milk; add to meat and remainder of ingredients for the meatballs. Let stand for one hour.

Form into small meatballs and fry in their own fat (don't add oil); brown on all sides.

Serve hot with Gyros Meatball Sauce. Serve in warm pita bread, or over rice or noodles.

GYROS MEATBALL SAUCE

"This sauce makes a good salad dressing by adding a little milk."

1 (8 oz) container sour cream (1 cup)
1/4 cup finely chopped cucumber
1/4 cup finely chopped onion
1/2 tsp dried mint leaves
1/8 tsp garlic powder (optional)
1/8 tsp salt
1/8 tsp ground white pepper

Combine all sauce ingredients; mix well. Refrigerate for 24 hours before using.

Source: Deb Street: "Ex-spouse's coworker, who was 100% American Greek; given to me about 20 years ago"