Ingredients
- 1 cup reserved tomato sauce
- 2 teaspoon hot sauce
- 1 1/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 cup plain greek yogurt
- 2 tablespoon chopped fresh mint leaves
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon small red onion, thinly sliced
Preparation
Baking Directions:
In a small bowl, combine 1 cup reserved tomato sauce, 2 teaspoons hot sauce, 1 ¼ teaspoons ground cumin, and ¾ teaspoon ground cinnamon.
In another small bowl, combine ½ cup plain Greek yogurt, 2 tablespoons chopped fresh mint leaves, and 1 tablespoon fresh lemon juice; season with coarse salt and ground pepper.
Fill 4 pitas, halved, with 8 butter lettuce leaves, 10 to 12 reserved meatballs, chilled or at room temperature, halved or quartered, and ½ small red onion, thinly sliced.
Top with tomato and yogurt sauces and serve.
