Pre-heat the oven to 350 and get out a 9 x 13 baking dish. Combine all of the meatball ingredients in a large bowl except for the lamb. Stir them together, then add in the lamb. 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 the extra breadcrumbs, 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 yogurt, cucumber, lemon juice, olive oil and salt together in a bowl. Set it aside until you need it. Toast the pita breads 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 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 spinach and red onion on top of the meatballs and serve the pit-zas immediately!