Greek Lamb Meatball Pita

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Dice red onion finely and mince garlic. Dice cucumber and tomatoes; slice red onion thinly for serving. Chop fresh parsley.

In a mixing bowl, combine ground lamb, diced red onion, minced garlic, oregano, lemon juice, breadcrumbs, and egg. Season with salt and pepper. Mix gently until just combined—do not overmix.

Form mixture into 8 meatballs (about 2 oz each). Place on prepared baking sheet and drizzle with olive oil.

Bake for 18–20 minutes until golden brown and cooked through (internal temperature 160°F).

While meatballs cook, combine Greek yogurt with lemon zest, lemon juice, and salt to taste. Stir in a pinch of oregano if desired.

Warm pita bread in oven or on a skillet for 30 seconds per side until soft.

Spread tzatziki sauce inside each warm pita. Add 2 meatballs per pita and top with diced cucumber, tomatoes, sliced red onion, and fresh parsley. Serve immediately.