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

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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 hour 10 minutes

Level: Medium

Prep: 30 minutes

Cook: 40 minutes

Yields: 40 Meatballs

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Ingredients

Meatballs

2 slices whole wheat bread
3 Tbsp Stonyfield Organic Whole Milk
2 lb ground lamb
1 small onion (minced)
3 Tbsp chopped fresh mint
2 Tbsp chopped fresh oregano
2 tsp lemon zest
2 garlic cloves (minced)
1 egg
1/2 tsp salt
1/4 tsp black pepper
6 to 8' wooden skewers

Aioli

1 c roasted red peppers
5.3 oz Stonyfield Organic 0% Fat Greek Plain Yogurt
1/4 c lowfat mayonnaise
2 cloves garlic (minced)

1/4 tsp

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.