¼cupsmoked pickled onions Raw red onions work well too
½cupYour favorite Tzatziki sauce
¾cupfresh greensEnough for two leaves per half
Smoked Lamb Meatballs
Set smoker to 250 degrees using fruit wood (we used cherry).
In a large bowl, combine all meatball ingredients together and mix thoroughly with your hands to prevent over mixing.
Form into small golf ball sized meatballs and place on a baking sheet (should yield around 20 meatballs).
Place the baking sheet with the meatballs on the smoker and cook until the internal temperature of the meatballs reach 160 degrees (approximately 1 hour).
Remove and serve with the pita sandwich.
For the Sandwich
Warm the pita briefly in the oven at 225 degrees Fahrenheit, or in the microwave. Cut the whole pita in half. Alternatively warm them up in the smoker as the meatballs are almost done. Be sure when warming them they are wrapped in foil so they don't get crispy or dry.
Into each pita half, add 1 tablespoon Tzatziki, 2 leaves lettuce and a few pieces of onion.
Add 3 meatballs per pita. The pita may only fit 2 ½ meatballs if your yield was 20 meatballs.
Enjoy with your favorite beverage.
When Making Meatballs: Use a scoop. They make various sizes from one teaspoon to larger. We love the 1 tablespoon versions for any meatball recipe. They are great for ice cream and cookies as well.For Pita Sandwiches: serve with pita bread, and stuff with some fresh crispy greens, tzatziki sauce, and smoked pickled onions. Other topping ideas include fresh dill or diced English cucumber.