Donair Meatballs

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Meatballs are becoming a favorite as they are incredibly easy to prepare for immediate use or have bagged and frozen for future use.  I accidentally modified this recipe from Dash's Donair recipe and have been doing it that way ever since but feel free to try both recipes. 

The sweet garlic sauce really makes these meatballs an absolute treat to your taste buds.  All the flavors just burst in your mouth.  at first I was a bit skeptical with the sweet sauce but combined with the tomatoes, lettuce, onions and of course the meatballs I was pleasantly surprised.  Just be warned these meatballs are DELISH! The first time I made these meatballs I went to get seconds and they were gone.  The hubby loves these so much he offers to make them himself when I'm running late.  This recipe is definitely a keeper. 

Serves 6-8

Meatballs:

2 lbs lean ground turkey

2 cloves garlic, minced (or 2 tsp garlic powder)

1 tsp onion powder

1 1/2 tsp kosher salt

1 tsp black pepper

1/2 tsp cayenne pepper powder

1 tsp oregano

1 tsp basil

Donair Sweet Sauce:

1 12 oz. can of evaporated milk 

3/4 cup sugar

1 tsp garlic powder

4 tsp white vinegar, as needed

Sub rolls

Lettuce

Tomatoes, sliced

Onions, thinly sliced

Preheat oven to 425 degrees.

The Meatballs:

Mix together all the ingredients for the meatballs.  Form into 1 1/2 inch size balls.  Place on a baking sheet (I usually line mine with parchment paper for easy clean up) and bake for 18-20 minutes until golden brown.  

The Sauce:

Whisk together the evaporated milk, sugar and garlic powder in a medium mixing bowl.  Gradually whisk in the vinegar one teaspoon at a time until the sauce thickens.  NOTE: Mixing full quantity of vinegar at once will cause the sauce to run thin.

To serve, place donair meatballs inside a pita pocket and fill with lettuce, tomatoes and onions (or your desired toppings) and spoon over some sweet sauce.