Lamb Meatballs With Dilled Carrots

These are not your average spaghetti-and-meatballs meatballs. In fact, they are more like a Greek gyro in meatball form. A mix of lamb, tangy Feta cheese, and breadcrumbs create the base of the savory bites, which are served with a refreshing dill-yogurt sauce for a cooling contrast. Not up for making meatballs on a weeknight? Make them ahead of time and re-heat when cravings strike—you can refrigerate the cooked meatballs for up to two days, or freeze for one month. Just reheat and serve with the yogurt sauce, or add to a pita with chopped cucumber for a quick, Mediterranean-inspired sandwich.

Ingredients

• 1 pound small carrots

• 2 teaspoons extra-virgin olive oil

• ¾ teaspoon kosher salt, divided

• 1¼ pound ground lamb

• 2 ounces Feta cheese, crumbled (about ½ cup)

• ½ cup dried bread crumbs

• 1 large egg, lightly beaten

• 2 teaspoons chopped fresh dill

• 1 cup plain Greek yogurt

• 2½ tablespoons each fresh lime juice and lime zest

Nutrition

Calories 597

Fat 40g

Sat Fat 18g

Cholesterol 171mg

Sodium 809mg

Protein 37g

Carbohydrate 23g

Sugar 9g

Fiber 3g

Iron 3mg

Calcium 208mg

Directions

1. Preheat oven to 400°F. Peel the carrots and toss with the oil and ½ teaspoon of the salt; transfer to a baking sheet. Roast until tender and lightly browned, 15 to 20 minutes.

2. Meanwhile, combine the lamb, Feta, bread crumbs, and egg in a large bowl. Shape the mixture into 20 (1¾-inch) meatballs.

3. Toss the roasted carrots with the dill and transfer to a bowl. 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, 8 minutes.

4. Combine the yogurt, lime juice, lime zest, and the remaining salt. Serve with the meatballs and carrots.

Yields: 4