Photo by Jessica Leibowitz

My favorite meat for these meatball sandwiches is lamb but if you are not a lamb fan go with beef or even turkey for the leanest option.

Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 35 minutes

4-inch piece seedless (English) cucumber
3 garlic cloves
2 cups plain low fat or full fat Greek-style yogurt
Kosher salt and freshly ground black pepper
1 small onion
2 tablespoons fresh oregano or mint leaves or 1 teaspoon dried
2 large eggs
1 pound ground lamb, beef or turkey
1 tablespoon olive oil
4 pita breads with pockets, warmed

Coarsely grate the cucumber (about ¾ cup) and mince the garlic (about 1 tablespoon). Combine the cucumber with the yogurt, 1 teaspoon of the garlic and salt and pepper to taste. Set aside.

Finely chop the onion (about ½ cup) and the oregano (about 1 tablespoon) and beat the eggs. Combine the meat, onion, oregano, eggs, remaining 2 teaspoons garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper. Mix with your hands until the mixture holds together well. Form into 16 meatballs and flatten slightly.

Heat the oil in a large skillet over medium high heat until hot. Add the meatballs and sauté for 3 minutes a side. (If you are using turkey, sauté it until it is cooked through completely.) Cut the pita breads into halves and fill each half with meatballs. Serve at once topped with some of the cucumber yogurt sauce.