Lamb Meatballs With Minted Cucumber and Zucchini Salad
If your family loves meatballs, this version made with ground lamb is sure to please. They’re best served on warm pitas, so wrap them in foil and heat in the oven for about three minutes.
HANDS-ON TIME: 20 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings
Cut cucumber in half lengthwise. Thinly slice 1 of the halves crosswise; set remaining half aside. In bowl, combine sliced cucumber, zucchini, mint, lemon juice, oil, pinch each of the salt and pepper, and hot pepper flakes; set aside. In large bowl, mix together lamb, onion, garlic, bread crumbs, parsley, cumin and remaining salt and pepper. Using tablespoon, form into 30 meatballs. Bake on foil-lined rimmed baking sheet in 400°F (200°C) oven, turning once, until instant-read thermometer inserted into several reads 160°F (71°C), about 15 minutes. Meanwhile, grate remaining cucumber; stir into yogurt. Serve meatballs in pitas topped with yogurt mixture and zucchini salad. PER SERVING: about 450 cal, 32 g pro, 17 g total fat (6 g sat. fat), 47 g carb (7 g dietary fibre, 5 g sugar), 62 mg chol, 833 mg sodium, 752 mg potassium. % RDI: 11% calcium, 41% iron, 8% vit A, 28% vit C, 40% folate.