All of the things you love about the classic gyro in a delicious and healthy salad.
In a bowl, combine all of the meatball ingredients and gently mix until well-combined. Do not over-mix or the meatballs will be tough.
Using a small cookie scoop or measuring spoon, scoop out the meatball mixture and roll into balls. Continue until all of the meat mixture is used. Place meatballs on a lightly greased baking sheet and top each with a little olive oil. Bake for 10 minutes, flip, and bake for another 8-9 mintues, or until all the meatballs are golden brown.
For the pita croutons, drizzle the pita with olive oil, garlic powder, and salt. Bake for 8-10 minuets, flipping half way through, or until golden brown and crispy. Cool slightly then tear into small pieces.
To make the salad, add the lettuce to a big bowl or large plate. Top with all of the fixings for the salad, the torn pita croutons, and desired amount of meatballs. Top with lemon tahini dressing.