Meatball Pitas with Buttermilk Herb Sauce

Directions

1. Buttermilk Herb Sauce: In a bowl, whisk together sour cream, buttermilk, lemon juice, herbs and salt. Cover and refrigerate until ready to use.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
3. In a large bowl, stir together breadcrumbs and milk. Stir in egg, garlic, curry powder, thyme, salt and cayenne to combine. Stir in carrot and zucchini. Let stand for 5 minutes. Add meat and blend well using your hands until mixture is evenly combined (mixture will be soft).
4. Using a heaping tablespoon at a time, roll into meatballs and place on prepared sheet. Bake for 15 to 20 minutes or until browned and no longer pink inside and thermometer inserted in centre reaches 165°F (74°C).
5. Divide cucumber, cabbage and red onion (if using) among pita breads and top with meatballs. Drizzle generously with Buttermilk Herb Sauce to serve.