Meatball lovers, take note. Fresh herbs and a brightly flavored dipping sauce will make these always satisfying gems even harder to resist. Lamb Meatballs with Red Pepper Aioli Go to recipes By Stonyfield Appetizers Main Dishes Greek Spring Easter PartiesMeatball lovers, take note. Fresh herbs and a brightly flavored dipping sauce will make these always satisfying gems even harder to resist. Ready In: 1 hour 10 minutes Level: Medium Prep: 30 minutes Cook: 40 minutes Yields: 40 Meatballs Print RecipeIngredientsMeatballs2 slices whole wheat bread3 Tbsp Stonyfield Organic Whole Milk2 lb ground lamb1 small onion (minced)3 Tbsp chopped fresh mint2 Tbsp chopped fresh oregano2 tsp lemon zest2 garlic cloves (minced)1 egg1/2 tsp salt1/4 tsp black pepper6 to 8' wooden skewers Aioli1 c roasted red peppers5.3 oz Stonyfield Organic 0% Fat Greek Plain Yogurt1/4 c lowfat mayonnaise2 cloves garlic (minced) 1/4 tsp saltdirectionsStep 1Heat oven to 375°. Place wire rack in a rimmed baking sheet and coat rack with nonstick cooking spray; set aside.Step 2Crumble 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 3Meanwhile prepare aioli. Place red peppers, yogurt, mayonnaise, garlic and salt in a blender or food processor; blend until smooth. Serve meatballs with dip.