Meatball Pops with Roasted Red Pepper Feta Dip

Meatball Pops with Roasted Red Pepper Feta Dip
Servings: 12 Prep 20 mins Bake 375°F 20 mins Soak 1 min

Ingredients

Meatballs
  • 2 slices whole-wheat bread, crusts removed
  • 3 tablespoons milk
  • 1 pound ground beef
  • 1 pound ground lamb
  • 3 scallions, chopped
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoons lemon zest
  • 3 cloves garlic, minced
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Dip
  • 4 ounces feta cheese
  • 1/2 cup roasted red peppers, drained
  • 1 7 ounce container 2% plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1 tablespoon milk
  • 1/8 teaspoon salt

Make It

1. Heat oven to 375 degrees F. Place a wire rack in a rimmed baking sheet. Coat rack with nonstick cooking spray.

Meatballs

2. Crumble bread into a large bowl. Add milk and soak, 1 minute. Add beef, lamb, scallions, mint, oregano, lemon zest, garlic, egg, salt and pepper. Shape into 36 meatballs, then thread each meatball onto a 6- or 8-inch skewer. Transfer to prepared rack, overlapping skewers as necessary. Bake meatballs at 375 degrees F. for 20 minutes. Meanwhile, prepare Dip.

Dip

3. Combine feta, red pepper, yogurt, lemon juice, garlic, milk and salt in food processor or blender. Pulse until fairly smooth. Serve skewers with dip.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 252, Fat, total (g): 17, chol. (mg): 77, sat. fat (g): 7, carb. (g): 7, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 1, sugar (g): 2, pro. (g): 17, vit. A (IU): 194, vit. C (mg): 19, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 4, Pyridoxine (Vit. B6) (mg): , Folate (µg): 20, Cobalamin (Vit. B12) (µg): 2, sodium (mg): 311, Potassium (mg): 258, calcium (mg): 101, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.