Greek Meatballs in Tomato Yogurt Mint Sauce |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Serve with rice or bulgur. Ingredients:
1 large egg, beaten |
1 1/2 lbs ground lamb |
1/2 cup plain nonfat yogurt, divided |
1/4 cup finely chopped yellow onion |
2 garlic cloves, minced |
3/4 cup fresh breadcrumb |
1/2 teaspoon dried oregano |
1 tablespoon chopped fresh parsley |
3/4 teaspoon salt |
fresh ground pepper |
1 (8 ounce) can tomato sauce |
1 tablespoon chopped fresh mint |
mint sprig |
Directions:
1. In a mixing bowl, combine the egg, lamb, 1/4 cup yogurt and the next 7 ingredients; mix well.
2. Cover and refrigerate for 30 minutes.
3. Form lamb mixture into 1-inch meatballs; place on a rimmed baking sheet.
4. Bake in a 400 degree oven for about 15 minutes or until browned.
5. Lower oven temperature to 350 degrees.
6. Transfer meatballs to a 2 1/2 quart baking dish that has been coated with cooking spray.
7. In a small bowl, whisk the tomato sauce, remaining yogurt, and mint; pour sauce over meatballs.
8. Cover and bake 30 minutes; uncover and bake until bubbly (about 10 more minutes).
9. Garnish with mint leaves.
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