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Lamb Meatballs with Red Pepper Aioli

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Lamb Meatballs with Red Pepper Aioli

Meatball lovers, take note. Fresh herbs and a brightly flavored dipping sauce will make these always satisfying gems even harder to resist.



2 slices whole wheat bread 2 teaspoons lemon zest
3 tablespoons organic milk 2 cloves garlic, minced
2 pounds ground lamb 1 egg
1 small onion, minced 1/2 teaspoon salt
3 tablespoons chopped fresh mint 1/4 teaspoon black pepper
2 tablespoons chopped fresh oregano 6 to 8" wooden skewers


1 cup roasted red peppers 2 cloves garlic, minced
1 container (5.3 ounces) plain organic yogurt 1/4 teaspoon salt
1/4 cup low-fat mayonnaise


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

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 meatballs for about 38 to 40 minutes or until internal temperature registers 160°F on an instant read thermometer.

Meanwhile prepare the aioli. Place red peppers, yogurt, mayonnaise, garlic, and salt in a blender or food processor; blend until smooth. Serve meatballs with dip. Makes 40 meatballs.

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