Lamb Meatballs with Red Pepper Aioli
Meatball lovers, take note. Fresh herbs and a brightly flavored dipping sauce will make these always satisfying gems even harder to resist.
|2||slice||whole wheat bread|
|3||tbsp||Stonyfield Organic Milk|
|1||small onion (minced)|
|3||tbsp||chopped fresh mint|
|2||tbsp||chopped fresh oregano|
|2||garlic cloves (minced)|
|6||to 8" wooden skewers|
|1||c||roasted red peppers|
|5 3⁄10||oz||Stonyfield Organic Nonfat Plain Greek Yogurt|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.