Ingredients:
1 lb ground lamb (we used lamb shoulder and ground it ourselves with one onion)
2 oz Sabra classic hummus
1/2 cup feta cheese
1/2 tsp Himalayan sea salt
A small handful of finely chopped cilantro (from our garden)
Pepper to taste
1 tsp cumin
Refrigerated pizza crust (look near the crescent rolls)
Sabra tzatziki sauce
Directions
Preheat oven to 400°F.
In a large bowl, mix the lamb, hummus, feta, salt, cilantro, pepper, and cumin until well combined.
Carefully roll out the pizza crust without stretching it.
Use a pizza cutter to slice the dough into 2×2 inch squares.
Spray a 24-cup mini muffin tin with olive oil spray.
Place one square of dough in each muffin cup.
Form small meatballs and set one into each dough-filled cup.
Bake for 15–17 minutes, or until the lamb is cooked through (no pink in the center).
Top each meatball with a generous spoonful of tzatziki sauce and enjoy.
