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Lamb Meatballs with Red Pepper Aioli

  • 330calories

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Source: www.stonyfield.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Meatballs

  2. 2 slice whole wheat bread

  3. 3 tbsp Stonyfield Organic Milk

  4. 2 lb ground lamb

  5. 1 small onion (minced)

  6. 3 tbsp chopped fresh mint

  7. 2 tbsp chopped fresh oregano

  8. 2 tsp lemon zest

  9. 2 garlic cloves (minced)

  10. 1 egg

  11. 1 2 tsp salt

  12. 1 4 tsp black pepper

  13. 6 to 8" wooden skewers

  14. Aioli

  15. 1 c roasted red peppers

  16. 5 3 10 oz Stonyfield Organic Nonfat Plain Greek Yogurt

  17. 1 4 c lowfat mayonnaise

  18. 2 clove garlic (minced)

  19. 1 4 tsp salt

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°. Place wire rack in a rimmed baking sheet and coat rack with nonstick cooking spray; set aside.

  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.

  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.

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