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 European Greek 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 Print Recipe Ingredients 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 directions Step 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.
