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
• Parties

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

Print Recipe

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 salt

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.