Meatballs that you’ll eat like gum balls! These luscious luvs have bursts of asiago cheese in them that’s an unexpected surprise. Then there’s a full canvas of fresh herbs that work together symphonically to create interesting new triggers of happiness on your palate. Then there’s the slight charring and cripies around the meatballs from the melting cheese that just bring joy to your chew!
Make sure you create your favorite dipping sauce for the meatballs~~I love a lemon herb labneh sauce or maybe a tzatziki, both of which will be in my new cookbook~~then you can never go wrong with a marinara dipping sauce! These meatballs will be fabulous for a sandwich, too~~go ahead get your boho brain working and make some magic! xoxo ~ally
Makes: About 18 meatballs
Preheat oven to 400
What you need:
1 lb. ground lamb
1/2 cup assiago cheese, diced
1 Tbl. fresh mint, finely chopped
1 Tbl. fresh oregano, finely chopped
1 Tbl. fresh parsley, finely chopped
1 Tbl. fresh rosemary, finely chopped
1/2 tsp. sea salt
1/2 tsp. red chili flakes
1 tsp. paprika
1 tsp. ground cumin
3 Tbl. oil (coconut or canola)
1/2 cup Greek yogurt, plain
2 eggs, beaten
3/4 cup Italian bread crumbs (or you can use one cup of whole oats pulsed in a food processor into a fine mixture)
What you do:
Put the ground lamb and asiago in a mixing bowl, In another small bowl mix together the mint, oregano, parsley, rosemary, salt, chili flakes, paprika, and cumin. Sprinkle on the lamb/cheese, add the oil and work into the meat with your hands.
Add the yogurt and eggs and blend into the mixture. Add the oats and mix well. Form into equal size meatballs~~the size is your choice. I like mine about golf ball size. Bake in a preheated 400 oven about 25-30 minutes. Remove and let cool.
©alice d’antoni phillips www.allyskitchen.com
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