In a large mixing bowl, add all ingredients for the meatballs, except the oil. Blend it with your clean hands or using a wooden spoon. Don’t over mix. Shape the meatball mixture into 1-inch size balls. You should get around 24 meatballs.
Heat the olive oil in a large skillet. Add the meatballs and sauté until brown and cooked through, about 10 minutes, turning them often so they hold their shape. Do in batches if necessary.
In a small bowl, mix cabbage with salt, lemon juice, and oil. Divide tzatziki sauce among pita halves, top evenly with cabbage mixture, tomato and onion slices, meatballs, and parsley leaves if using. Enjoy!
Bake the meatballs on a baking sheet lined with parchment paper and bake them for 20 to 25 minutes at 400 degrees Fahrenheit or until done to your liking.
Refrigerate leftovers in an airtight container for up to 3 or 4 days.