Lamb Meatballs with Yogurt Mint Sauce
Our Winter 2017 Recipe Cattle Call winner is Nicole S. Fennell, a Registered and Licensed Dietitian Nutritionist and Food Sensitivity Specialist offering unique, personalized nutrition therapy. She experiments in the kitchen to make wholesome and nourishing meals from the most natural, real ingredients possible that train the taste-buds to crave healthy food while simultaneously boosting the body’s natural healing mechanisms. In her spare time, Nicole enjoys being active with her husband, son, and dog. She also enjoys lifting weights, practicing yoga, walking on the Buffalo Bayou, and exploring Houston’s diverse food scene. Follow her @chewsfoodwisely
1 1/2 pounds ground lamb
2 garlic cloves, minced
1/4 cup fresh parsely, chopped
1 tsp salt
1 tbsp dried oregano
1 tbsp almond flour
Mint Yogurt Sauce:
2 cups Maple Hill Creamery Plain Cream on Top Yogurt
1 handful of each: basil, mint, cilantro
1 small lemon, juiced
1 garlic clove
salt to taste
Preheat oven to 425 F. Combine lamb, egg, parsley, oregano, salt and flour into a bowl. Mix until evenly combined and roll into 10-12 small meatballs. If meatballs appear to fall apart, you may need to add an additional egg. Place meatballs onto lightly oiled baking sheet or parchment paper. Bake for approximately 20-25 minutes or until golden brown on the outside and pink on the inside.
While meatballs are cooking, make the Mint Yogurt Sauce. Place yogurt, herbs, lemon, garlic and salt into blender or food processor. Blend until smooth. Salt and pepper to taste.
Serve meatballs with yogurt sauce drizzled on top or on the side for dipping.