This meatball recipe with accompanying dips makes a standout party dish.
Prep: 15 mins
Cook: 11 mins
Yields: 4 to 6 Servings (24 meatballs)
Ingredients
2-3 slicesbread, torn
1 lbground American Lamb
1 large egg
1 tspdried thyme
1/8 cupsesame seeds
HUMAS DIP
1 can garbanzo beans (15 oz)
1-2 large garlic cloves, quartered
1/4 cupfresh lemon juice
¼ cupextra-virgin olive oil
Minced fresh parsley (optional)
Red chile flakes (optional)
YOGURT DIP
1 cupplain yogurt
2 tbspchopped fresh dill
1 tspgrated lemon peel
Fresh dill sprigs, for serving
Directions
1For the meatballs: Preheat the oven to 375°F. Lightly oil a shallow baking pan with olive oil.
2Place the bread in a blender or food processor and pulse to get 1 cup lightly packed crumbs.
3In a large bowl combine the breadcrumbs, lamb, egg, and thyme until well blended. Form in 24 (about 1‑inch) meatballs. Place the meatballs the baking pan and bake for 10 to 12 minutes or until done.
4Sprinkle the sesame seeds over the meatballs. Stick a toothpick in each and serve with the dips.
HUMUS DIP
1Drain the beans, reserving 1/4 cup of the liquid. Combine the beans in a blender or food processor with the garlic, lemon juice, olive oil, and reserved bean liquid. Process the mixture until pureed.
2If desired, sprinkle the top with minced parsley and red chile flakes.
YOGURT DIP
1Mix the yogurt, dill, and lemon peel.
2Garnish the top with fresh dill.
Recipe and image provided by the American Lamb Board
00:00
https://cascadecreeklamb.com/wp-content/uploads/2020/11/Lamb-Meatballs-with-Mediterranean-Dips.jpg371500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2015-12-13 06:49:402015-12-13 06:49:40Lamb Meatballs with Mediterranean Dips