Preheat the oven to 350°F.

In a large bowl, combine ground turkey, red onion, breadcrumbs, cottage cheese, garlic, egg, and seasonings. Mix well.

Form into small meatballs.

Heat a skillet over medium heat with avocado oil. Sear meatballs on all sides until golden brown.

Transfer meatballs to a sheet pan and bake until the internal temperature reaches 165°F (about 15-20 minutes).

In a bowl, combine Greek yogurt, garlic, lemon zest, lemon juice, and olive oil.

Mix in fresh dill, salt, and pepper. Adjust seasoning to taste.

Optional: Add finely grated cucumber for extra texture.

Place thinly sliced red onions in a glass jar or airtight container.

In a separate bowl, mix together white wine vinegar, red wine vinegar, and sugar until the sugar dissolves.

Pour the vinegar mixture over the onions, ensuring they are fully submerged.

Seal the container and refrigerate for at least 30 minutes (overnight for best results).

In a bowl, mix together flour, Greek yogurt, baking powder, garlic powder, and salt.

Knead the dough until smooth, adding flour if too sticky.

Divide into 4 equal portions and roll each into a round shape.

Heat a skillet over medium heat. Cook each pita until golden brown on one side, then flip when bubbles start forming.

Spread a generous amount of tzatziki sauce over a warm pita.

Add turkey meatballs on top.

Sprinkle with grape tomatoes, zucchini, and red onions.

Top with pickled red onions for extra zing.

Finish with a squeeze of fresh lemon juice.