Scary meatballs with a cool yogurt dip are sure to be the hit of the party. You can also serve them with mini pita pockets and invite guests to make their own “eyeball” bites.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Cucumber Yogurt Dip:
Method
Cucumber Yogurt Dip: In small bowl, combine yogurt, cucumber, mint, lemon juice, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large bowl, stir together parsley, bread crumbs, eggs, carrot, garlic, cinnamon, coriander, salt and pepper; stir in lamb until combined. Shape by scant 1 tbsp into 36 balls. Press olive half, cut side up, into top of each ball. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake on parchment paper–lined baking sheet in 375°F (190°C) oven until instant-read thermometer inserted into centre of a few balls reads 160°F (71°C), about 15 minutes. Serve with dip.
Nutritional facts Per piece with dip: about
- Sodium 104 mg
- Sugars 1 g
- Protein 3 g
- Calories 40.0
- Total fat 2 g
- Potassium 51 mg
- Cholesterol 18 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 2.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 2.0
