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

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

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.