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.

Canadian Living - Quick & Easy - - BEEF & LAMB -

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.

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