Greek Meatball Sandwich

People always ask me where I get my inspiration for cooking.  A big one for me is a disappointing meal out.  When I see something on the menu that looks like it should be good but winds up being a letdown, I immediately feel compelled to make it at home.  After an underwhelming Greek-inspired meatball sandwich at lunch the other day, I had to set the record straight by making my own version.  The meatballs were made with ground lamb, dried oregano, ground cumin, cinnamon, chopped fresh mint, chopped garlic, crumbled feta cheese, an egg, breadcrumbs soaked in milk and S&P.  I broiled them in a 350 degree oven for about 20 minutes and paired them with a homemade tzatziki sauce made with Greek yogurt, grated cucumber and lemon zest.  For the bread, I went with a whole wheat flatbread from Trader Joe's, toasted on a grill pan.  I topped it with some sliced onion (tip: soak them in ice water and lemon juice to take the edge off) and yellow grape tomatoes.  The meatballs had classic Mediterranean flavors, and the tzatziki was a cool and zesty counterpart.  If my lunch the other day was a 6, this dish was about a 9.