This meatball recipe with accompanying dips makes a standout party dish. —Superior Farms
What You'll Need
slices bread, torn
ground American Lamb
HUMAS & YOGURT DIP
can garbanzo beans (15 oz)
large garlic cloves, quartered
fresh lemon juice
extra-virgin olive oil
Minced fresh parsley (optional)
Red chile flakes (optional)
chopped fresh dill
grated lemon peel
Fresh dill sprigs, for serving
1) For the meatballs: Preheat the oven to 375°F. Lightly oil a shallow baking pan with olive oil.
2) Place the bread in a blender or food processor and pulse to get 1 cup lightly packed crumbs.
3) In a large bowl combine the breadcrumbs, lamb, egg, and thyme until well blended. Form in 24 (about 1‑inch) meatballs. Place the meatballs the baking pan and bake for 10 to 12 minutes or until done.
4) Sprinkle the sesame seeds over the meatballs. Stick a toothpick in each and serve with the dips.
Drain the beans, reserving 1/4 cup of the liquid. Combine the beans in a blender or food processor with the garlic, lemon juice, olive oil, and reserved bean liquid. Process the mixture until pureed. If desired, sprinkle the top with minced parsley and red chile flakes.