Lamb Meatballs With Dilled Carrots
Recipe: #24840
September 04, 2016
Categories: Lamb/Mutton, Carrot Greek, Sunday Dinner, Oven Roast, Yogurt, more
"An easy weeknight foray into Greece! Eat as meatballs or put the meatballs into a pita bread gyros-style! Adapted from Real Simple."
Ingredients
Nutritional
- Serving Size: 1 (577.9 g)
- Calories 612.4
- Total Fat - 38.1 g
- Saturated Fat - 16.7 g
- Cholesterol - 165.6 mg
- Sodium - 768.6 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 4.7 g
- Sugars - 11.4 g
- Protein - 36.3 g
- Calcium - 315.8 mg
- Iron - 3.5 mg
- Vitamin C - 80.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400°F. Peel the carrots and toss with the oil and 1/2 teaspoon of the salt; transfer to a baking sheet. Roast until tender and lightly browned, 15 to 20 minutes.
Step 2
Meanwhile, combine the lamb, Feta, bread crumbs, and egg in a large bowl. Shape the mixture into 20 (1 3/4-inch) meatballs.
Step 3
Toss the roasted carrots with just 2 teaspoons of the dill and transfer to a bowl.
Step 4
Set oven to broil with the oven rack 6 to 10 inches from heat. Broil the meatballs on a foil-lined baking sheet until cooked through, about 8 minutes.
Step 5
Combine the yogurt, lime juice, lime zest, and the remaining salt and dill. Serve with the meatballs and carrots.
Tips
No special items needed.