|Spinach and lamb meatballs.|
I wanted spicy and hearty meatballs with a good dose of greens.
And these meatballs pack some heat since I added some Frank's hot sauce.
The meatballs were about 2" in diameter so they could easily be eaten as an appetizer for cocktail parties.
These really came out great - I used yogurt instead of an egg for the binder and it did a great job of mellowing out the lamb without sacrificing flavor.
I was excited to try the San Marzano spaghetti sauce I picked up at Whole Foods the other day. I also made a simple sauce of yogurt and dried parsley.
|Mmmm, San Marzano tomatoes...|
Which dipping sauce did I like better?
But I do have to say the San Marzano sauce was incredible! So I boiled up some pasta...
The meatballs turned out tender and full of flavor and with a wonderful spiciness which I loved.
Serves 1 - 2
1 cup of ground lamb
1/2 cup of fresh spinach chopped fine
1/2 cup of Parmesan, grated
1 pinch of basil
1 pinch of oregano
1 clove of garlic, grated or minced
2 Tbsp of yogurt
1 Tbsp of bread crumbs
salt and pepper to taste
Frank's Hot Sauce to taste (I used about 5 shakes)
Preheat your oven to 400 degrees.
Mix all of the ingredients together and form into 2" diameter balls. Place the meatballs on a greased baking sheet. Cook for about 15 minutes making sure to turn them once during the baking (at about 7 minutes).
Take them out of the oven and allow them to cool.
Serve as an appetizer with your favorite dipping sauce or add the meatballs to your favorite marinara sauce and serve over pasta.