Meatball Pops with Roasted Red Pepper Feta Dip

Meatball Pops with Roasted Red Pepper Feta Dip

Makes 12
Prep 20 m
Bake 20 m
Soak 1 m

Ingredients

Meatballs

Dip

Directions

  1. 1 of 1 Heat oven to 375 degrees F. Place a wire rack in a rimmed baking sheet. Coat rack with nonstick cooking spray.

Meatballs

  1. 1 of 1 Crumble bread into a large bowl. Add milk and soak, 1 minute. Add beef, lamb, scallions, mint, oregano, lemon zest, garlic, egg, salt and pepper. Shape into 36 meatballs, then thread each meatball onto a 6- or 8-inch skewer. Transfer to prepared rack, overlapping skewers as necessary. Bake meatballs at 375 degrees F. for 20 minutes. Meanwhile, prepare Dip.

Dip

  1. 1 of 1 Combine feta, red pepper, yogurt, lemon juice, garlic, milk and salt in food processor or blender. Pulse until fairly smooth. Serve skewers with dip.
Nutrition Information for Meatball Pops with Roasted Red Pepper Feta Dip
Servings Per Recipe: 12
Per Serving: 258 mg Potassium, 0 g Trans fatty acid, 100.968 mg calcium, 1 g fiber, 1.981 mg iron, 311 mg sodium, 2 g sugar, 194.361 IU vit. A, 252 kcal cal., 17 g pro., 19.486 mg vit. C, 0.089 mg Thiamin, 7 g carb., 0.259 mg Riboflavin, 17 g Fat, total, 77 mg chol., 3.751 mg Niacin, 7 g sat. fat, 0.184 mg Pyridoxine (Vit. B6), 7 g Monounsaturated fat, 20.159 µg Folate, 1 g Polyunsaturated fat, 1.525 µg Cobalamin (Vit. B12)
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Printed from FamilyCircle.com 11/18/2018