Gyro Spiced Meatball Bowls with Pepperoncini Crema

Prep your meatballs

To a large bowl, add 1/4 cup panko crumbs with 2 tbsp milk, 1 tbsp mayo and 1 egg. Mix well and let sit while you prep the rest of the fillings.

Grate 1/4 red onion, finely chop half of your dill and mince your garlic. Add to your bowl along with remaining ingredients: 1/4 cup finely chopped pepperoncinis, 1/2 cup crumbled feta (2 oz), 1 tsp paprika, 3/4 tsp cumin, 1 tsp oregano, 1/8 tsp cayenne, and mix well.

Add in your turkey and a big pinch of salt (1/2 tsp) and use 2 forks to mix it all together but in a pulling apart motion and only until just combined. This keeps the meatballs airy and fluffy. Set in fridge while you prep everything else.

Make your salad

Finely chop tomatoes, cucumber, onion and green pepper. Add to bowl with 1 tbsp red wine vinegar, 1 tsp oregano, salt and pepper. Taste and add more salt or vinegar if needed. Set aside.

Make your pepperoncini crema

To a small bowl, mince 1 clove garlic and add 1/4 cup pepperoncini juice. Let sit for a couple minutes to reduce the zing of the raw garlic. Add remaining dill, finely chopped, 1 cup plain skyr, a pinch of salt. Mix well, taste and add more juice to your liking. Set aside.

Finish your meatballs

Scoop meat into golf ball size balls. *Tip: wet your hands to prevent the meat from sticking.

Pan fry: Heat a large frying pan over medium heat. Coat pan with neutral oil and place meatballs on pan, ensuring to leave space between to allow for browning. Brown on all sides and until cooked through - about 10 minutes.

Air fry: Preheat airfyer to 400F. Place balls in a single layer leaving room between them. Bake for 5-7 minutes, until internal temp reads 165F.

Assemble your bowls

Add warm rice as the base. Top with salad, meatballs, feta, olives, and more pepperoncinis. Drizzle with your sauce, and save a bit on the side to dip your warmed pita.