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.