Greek Flatbread Pizza with American Lamb Meatballs

Start by adding all the meatball ingredients (except for the olive oil) into a bowl and gently mix until well combined. Try to avoid over-mixing the meat. Roll the meat mixture into small balls, about 1in in diameter. Drizzle 1 tbsp of olive oil in a large skillet and add the meatballs, turning them once they start to brown. Once the lamb meatballs are slightly brown on all sides, cover the pan and cook for about 5-10 more minutes, until the meatballs are cooked all the way trough the middle.

To make the tzatziki sauce, start by mincing a peeled cucumber and adding the pieces to a cheesecloth, squeeze to remove excess moisture. Mix all remaining ingredients and chill.

Lightly toast your naan or pita bread in the oven if you are using store-bought bread. Remove them from the oven and let the bread cool. Spread the tzatziki on the pita crust. Top the bread with your lamb meatballs, red onion, cucumber, olives, feta cheese and fresh herbs. You can also add crispy chickpeas for additional texture.

To make the crispy chickpeas, drain one can of garbanzo beans and spread on a baking sheet. Roast them in a 375 degree preheated oven for 30 minutes. Then, lightly coat them in olive oil, cumin, salt and pepper and roast for an additional 15 minutes or until your desired crispiness.