Serve versatile juicy meatballs a number of ways, such as in warmed tomato sauce alongside parsleyed rice, or in pitas topped with minted yogurt, cucumber and tomato.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Method
In large bowl, beat egg; stir in bread crumbs, mint, parsley, garlic, cumin, coriander, salt and pepper. Add lamb and feta; mix just until combined. Shape into 16 balls; thread 4 onto each of 4 metal skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)Place on greased grill over medium heat; close lid and grill, turning occasionally, until digital thermometer inserted into centre reads 160°F (71°C), about 12 minutes.
Nutritional facts Per serving: about
- Sodium 435 mg
- Protein 26 g
- Calories 286.0
- Total fat 18 g
- Cholesterol 144 mg
- Saturated fat 9 g
- Total carbohydrate 4 g
%RDI
- Iron 20.0
- Folate 13.0
- Calcium 12.0
- Vitamin A 6.0
- Vitamin C 5.0
