Mediterranean Meatballs on a Stick

by | May 20, 2015 | Life & Style

Ingredients

4 slices of Udi’s, or other gluten-free bread

¼ cup chicken broth (no onions)

1½ pounds ground grass-fed beef (labeled 90 percent fat)

½ pound ground lamb

1 large egg

1 large bunch fresh flat-leaf parsley, bread finely chopped

1 teaspoon dried mint

½ teaspoon ground cinnamon

½ teaspoon powdered garlic (optional)

½ teaspoon Celtic sea salt

 

Preheat the oven to 350 degrees.

 

In a medium bowl, soak the bread in the chicken broth for a few minutes. Squeeze to remove excess moisture. Place the bread in a large bowl and, using your hands, mix together with the meat, egg, herbs, spices, and salt.

Form the mixture into 15 small balls. Brown the meatballs in a large skillet over medium heat.

Thread 3 meatballs on each skewer and set the skewers on a baking sheet. Bake until just cooked through, 15 to 20 minutes.

Serve with a yogurt and mint sauce.

Serves 6 to 8

 From Dog-Gone Good Cuisine by Gayle Pruitt; photographs by Joe Grisham. Copyright © 2014 by the author and reprinted by permission of St. Martin’s Griffin.

 

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