Lamb Meatballs with Red Pepper Aioli

By Stonyfield

Meatball lovers, take note. Fresh herbs and a brightly flavored dipping sauce will make these always satisfying gems even harder to resist.

Ready In: 1 hr 10 mins

Level: Medium

Prep: 30 mins

Cook: 40 mins

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


    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.

    make it with yogurt instead!