4 Delicious New Meatball Recipes

By Tara Bench

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Lamb and Feta meatball
Photo by Antonis Achilleos

Lamb and Feta Meatballs

We like them on top of a Greek salad, in a pita with hummus, over couscous or tabbouleh, skewered with cherry tomatoes and grilled, or served with our Tangy Yogurt Sauce, found online at lhj.com/yogurtsauce.

Makes about 4 dozen.

Work: 25 minutes

Total: 55 minutes

Combine 2 pounds lean ground lamb, 3/4 cup finely chopped onion, 3 minced garlic cloves, 1 beaten egg, 1/3 cup milk, 2 tablespoons plain bread crumbs, 1/2 cup chopped flat-leaf parsley, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1/4 teaspoon cinnamon, 1/2 teaspoon dried rosemary, 2/3 cup very finely crumbled feta, and 1 teaspoon kosher salt; mix well. Roll meatballs and freeze or cook.

Per 4 meatballs: 155 calories, 6.5g total fat, 3g sat fat, 337mg sodium, 3g carbs, 78mg chol, 19g protein, 1g fiber


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