Wash hands with soap and water. Grease a baking sheet. Preheat the oven to 450°F. Peel and slice the red onion. Wash, peel and cut the carrots into sticks.

In a mixing bowl, combine the ground beef, breadcrumbs, and egg. Form into 1” meatballs and arrange on half of the pan so they are evenly spaced (always wash your hands before and after handling raw meat). On the other side of the pan, spread the carrot sticks and drizzle with oil and season with salt and pepper. Roast both the meatballs and carrots for 15 to 17 minutes.

Remove the meatballs if they are cooked through. Add the cherry tomatoes and onion to the other side of the carrot pan, drizzle with oil and season with salt and pepper. Roast for another 15 minutes or until browned and tender when pierced with a fork. Remove from the oven. Cooking times may vary, check the vegetables about halfway through and remove them if they are browning too quickly.

Wrap the pitas in a damp paper towel. Microwave on high for 1 minute, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap. Spread 1 tbs caesar dressing onto each of the warmed pitas; top with the baked meatballs and roasted vegetables. Serve the finished pitas with the carrot fries and smoky mayo on the side. Makes 6 pitas. Refrigerate leftovers within 2 hours.