The meatballs are just as good made with ground lamb, in which case you might want to reduce the amount of cucumber and increase the mint in the dressing. In any case, just remember that too much dressing will make the toasted pitas unpleasantly soggy. All you need to serve with these sandwiches are small bowls of cured black olives and wedges of tangy feta cheese.

Ingredients

• 4 slices bacon
• 1 pound ground turkey
• 1 small onion, minced
• 1 celery rib, minced
• 2 slices white loaf bread, finely chopped
• 1 large egg, beaten
• 2 teaspoons Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 3 tablespoons heavy cream
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cucumber , peeled, seeded, and minced
• 2 tablespoons minced fresh mint leaves
• 4 pita breads (6 inches in diameter), lightly toasted
• Shredded romaine lettuce leaves

2. Preheat the oven to 425°F. Grease a large baking pan.

3. In a large bowl, combine the bacon, turkey, onion, celery, white bread, egg, Worcestershire, salt and pepper, and heavy cream. Mix with your hands till well blended, and form into meatballs about the size of small marbles. Arrange on the prepared baking pan and bake till cooked through, 15 to 20 minutes.

4. Meanwhile, combine the mayonnaise, sour cream, cucumber, and mint in a small bowl and stir till well blended.

5. To make the sandwiches, slice a large pocket along one edge of the pitas, spread equal amounts of the cucumber dressing over the interiors, and fill the pockets with meatballs and the shredded lettuce.