Do you ever pull a recipe out of magazine and decide that you are going to make and then wonder where the recipe came from originally? I had this recipe in my basket of recipes I hope to make someday (the old version of pintrest....) This one was on top and I had no idea where it came from or how long it had been in the basket so I googled it and found the recipe right away. I am really loving quinoa these days and it helps to give volume to these meatballs! I served the minty meatballs and feta-dill sauce on 1/2 of a whole wheat sandwich thin.
Source: Self magazine
Ingredients for Minty Meatballs:
1 1/2 lbs lean ground beef (85 percent lean)
1 cup cooked quinoa 1 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
1/2 cup fresh mint, finely chopped
1 egg, lightly beaten
2 cloves garlic, finely chopped
1/2 cup 1 percent milk
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon allspice
Parchment paper
Ingredients for Feta-Dill Dip/Sauce:
1 cup nonfat Greek yogurt
1/2 cup flat-leaf parsley
2 teaspoons white-wine vinegar
4 oz crumbled feta, divided
1 cup fresh dill, divided
Freshly ground black pepper (optional)
Instructions for Meatballs:
In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°. Form meat mixture into 24 oval balls (about 3 tbsp each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve.
Instructions for Dip/Sauce:
In a food processor, place yogurt, parsley, vinegar and all but 1 tsp feta and 1 tsp dill. Blend until smooth. Transfer to a bowl; top with remaining feta and dill and, if desired, pepper.
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