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Mozzarella Stuffed Meatball Gyros
This recipe comes to us from our own in-house chef, Dorene Mills, and chef Kerry Altiero.
1 package (16 oz.) Nature's Promise® 85% Ground Beef
Salt and pepper, to taste
1/2 cup Hannaford Panko Crumbs
1 egg
3 sticks Hannaford String Cheese
4 oz. Taste of Inspirations® Sundried Tomato Pesto
Salt and pepper, 1 tsp. each
1 package Stonefire® Original Naan Rounds
Cucina Mediterranean Fresh Bruschetta
1 package Lef Farms Crisp Leaf Lettuce
Cooking Spray
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Mozzarella Stuffed Meatball Gyros

Mozzarella Stuffed Meatball Gyros

Mozzarella Stuffed Meatball Gyros
  • Servings:Yields 6
  • Prep Time:15 minutes
  • Cook Time:12 minutes
1. Preheat oven to 350 degrees F. Cover a sheet pan with tin foil and spray with cooking spray.
2. In a large bowl, blend together ground beef, salt, pepper, panko and egg until well mixed. Separate meat into 24 small balls. Set aside.
3. Cut string cheese sticks into 8 pieces each and toss in the Taste of Inspirations Sundried Tomato Pesto. Take a piece of meat and flatten it slightly, place a chunk of cheese into the middle and pull the sides up to enclose the cheese in meat. Roll meatballs in hands to ensure the meat completely seals the cheese inside. Bake at 350 degrees F for 12 minutes.
4. Set out naan rounds and layer with a few pieces of lettuce leaves. When meatballs are done, place two meatballs onto each round, and top with bruschetta topping. Serve with Grainless Garbanzo Tabbouleh!