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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.

Ready in: Level: Medium
Prep: Cook: Yields: 40 Meatballs



  • 2 slices whole wheat bread

  • 3 T Stonyfield Organic Milk

  • 2 lb ground lamb

  • 1 small onion (minced)

  • 3 T chopped fresh mint

  • 2 T chopped fresh oregano

  • 2 t lemon zest

  • 2 garlic cloves (minced)

  • 1 egg

  • 1/2 t salt

  • 1/4 t black pepper

  • 6 to 8' wooden skewers

  • Aioli

  • 1 c roasted red peppers

  • 5.3 oz Stonyfield Organic Nonfat Plain Greek Yogurt

  • 1/4 c lowfat mayonnaise

  • 2 cloves garlic (minced)

  • 1/4 t salt

Calories: 330, Calories from Fat: 190, Total Fat: 21g, Saturated Fat: 8g, Cholesterol: 110mg, Sodium: 350mg, Total Carbohydrate: 7g, Dietary Fiber: 1g, Sugars: 3g, Protein: 26g, Vitamin A: 2%, Vitamin C: 40%, Calcium: 8%, Iron: 10%


Step 1

Heat oven to 375°. Place wire rack in a rimmed baking sheet and coat rack with nonstick cooking spray; set aside.

Step 2

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.

Step 3

Meanwhile prepare aioli. Place red peppers, yogurt, mayonnaise, garlic and salt in a blender or food processor; blend until smooth. Serve meatballs with dip.


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