Lamb Meatball Pitas

Preheat the oven to 350 degrees F (180 degrees C) and get out a 9 x 13 baking dish.

Combine Breadcrumbs (1/2 cup) Eggland's Best Classic Eggs (2), Pine Nuts (4 Tbsp), Fresh Mint (4 Tbsp), Salt (1 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Nutmeg (1/2 tsp), Ground Coriander (1/2 tsp), Ground Cumin (1/2 tsp), Smoked Paprika (1/2 tsp), Cayenne Pepper (1/8 tsp), and Saffron Threads (1 pinch) in a large bowl. Stir them together, then add in the Ground Lamb (1 lb).

Gently work the mixture together with your clean hands. Take a small amount of the mixture about the size of your palm and roll it into a ball. Roll it in Breadcrumbs (1 cup), then place it in the baking dish. Repeat with the remaining mixture until you have 12-13 meatballs.

Bake them through completely for 40 minutes.

While the meatballs bake, make the easy yogurt sauce and gather the ingredients for assembly. To make the sauce, simply stir the Greek Yogurt (1 cup), Cucumber (1/2), Lemon (1/2), Olive Oil (1 dash), and Salt (1 pinch) together in a bowl. Set it aside until you need it.

Toast the Pita Bread (4) so that they get warm and slightly crisp around the edges. When the meatballs are done, transfer them to a plate lined with paper towel to drain any grease, then cut them all into quarters.

To assemble the lamb meatball pitas, take the toasted pitas and spread 3 tablespoons of Roasted Red Pepper Hummus (3/4 cup) on each one. Drizzle two teaspoons of the yogurt sauce on top of the hummus and then put 12 quarters of the meatballs on top, pressing them into the yogurt and hummus so that they stick.

Sprinkle a generous amount of Fresh Baby Spinach (1 cup) and Red Onion (1/2) on top of the meatballs and serve the pit-zas immediately! Enjoy!