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