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.
Topping (optional): prepared Lemon Dilly Dip for dunking
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
- Serve with dip for dunking, if desired.
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.
Serve with 1⁄2 cup rice and 1 cup veggies, your choice.
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.
20 min
8 servings
$1.52/serving
Topping (optional): prepared Lemon Dilly Dip for dunking
20 min8 servings$1.52/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
- Serve with dip for dunking, if desired.
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.
Serve with 1⁄2 cup rice and 1 cup veggies, your choice.
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.
