Sheet Pan Donair Meatballs
Call it a donair, a gyro or a shawarma—they’re all versions of a sandwich with thinly sliced meat wrapped up in a pita. If you’re new to donairs, start with meatballs. They’re perfect for a one-pan meal and you can still wrap ‘em up with your favourite fixings.
Perfectly Balance Your Plate
Serve with 1⁄2 cup rice and 1 cup veggies, your choice.
1⁄4 cup ketchup
1 tbsp white vinegar
1⁄2 tbsp honey
1 tsp low-sodium soy sauce
1 lb (450 g) lean ground beef
1 lb (450 g) ground pork
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- In a small bowl, whisk together ketchup, vinegar, honey, and soy sauce. Set aside.
- In a large bowl, crumble in ground meat; add seasoning. Mix well. Form into 24 meatballs (about 2 tbsp each). Place on pan.
- Generously brush meatballs with glaze. Bake until cooked through, about 12–13 min.
Per serving (3 meatballs): Calories 240, Fat 14 g (Saturated 5 g, Trans 0.2 g), Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 7 g (Fibre 1 g, Sugars 3 g), Protein 22 g.
Prep the meatballs ahead of time—arrange on the Sheet Pan, freeze, then transfer to a freezer-safe container. Bake from frozen, until an internal temperature of 160° F is reached.