Meatball lovers, take note. Fresh herbs and a brightly flavored dipping sauce will make these always satisfying gems even harder to resist.
| Meatballs | ||
|---|---|---|
| 2 | slice | whole wheat bread |
| 3 | tbsp | Stonyfield Organic Milk |
| 2 | lb | ground lamb |
| 1 | small onion (minced) | |
| 3 | tbsp | chopped fresh mint |
| 2 | tbsp | chopped fresh oregano |
| 2 | tsp | lemon zest |
| 2 | garlic cloves (minced) | |
| 1 | egg | |
| 1⁄2 | tsp | salt |
| 1⁄4 | tsp | black pepper |
| 6 | to 8" wooden skewers | |
| Aioli | ||
| 1 | c | roasted red peppers |
| 5 3⁄10 | oz | Stonyfield Organic Nonfat Plain Greek Yogurt |
| 1⁄4 | c | lowfat mayonnaise |
| 2 | clove | garlic (minced) |
| 1⁄4 | tsp | salt |
Heat oven to 375°. Place wire rack in a rimmed baking sheet and coat rack with nonstick cooking spray; set aside.
Crumble bread into a large bowl and add milk; soak 1 minute. Add lamb, onion, mint, oregano, lemon zest, garlic, egg, salt and pepper; stir until blended. Shape into about 40 meatballs, each about 1 heaping tablespoon. Thread meatballs onto skewers and transfer to prepared rack, overlapping as necessary. Bake for about 38 to 40 minutes or until internal temperature registers 160°on an instant read thermometer.
Meanwhile prepare aioli. Place red peppers, yogurt, mayonnaise, garlic and salt in a blender or food processor; blend until smooth. Serve meatballs with dip.