4 oz Giorgio® White Button Mushrooms, finely chopped
12 oz ground lamb
¼ cup long grain rice, cooked and cooled
¼ cup pine nuts
¼ cup yellow onion, chopped
2 cloves garlic, chopped
1 tbsp fresh mint, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
1 tsp finely ground sea salt
¼ tsp ground black pepper
Cucumber Yogurt Dipping Sauce
½ cup plain whole milk Greek yogurt
1 small Persian cucumber, chopped (about 5" long)
1 tbsp yellow onion, chopped
¼ tsp finely ground sea salt
¼ tsp cumin
¼ tsp coriander
Pinch ground cinnamon
Prep Time: 20 mins
Cook Time: 20 mins
Servings: 14
1 To make the meatballs, preheat the oven to 400° F. Cover a rimmed baking sheet with parchment paper.
2 Add the lamb, mushrooms, and rice to a large bowl. Use clean or gloved hands to mix well.
3 Place the pine nuts, onion, garlic, mint, parsley, and lemon juice in a small food processor or single-serve blender cup. Purée until all ingredients are finely chopped. Transfer the blender’s contents into the bowl with the meat and mushrooms.
4 Add the salt and pepper. Stir all ingredients well to combine. Form into golfball-sized balls to make 14 meatballs. Place on the prepared baking sheet. Bake for 20 minutes, or until cooked through and no longer pink in the center.
5 While the meatballs bake, make the dipping sauce. Place all sauce ingredients in a small food processor or single-serve blender. Purée until smooth and the vegetables are very finely chopped. Pour into a small bowl and serve alongside the meatballs for dipping or drizzling. Enjoy!
To learn more about Giorgio Fresh Co., visit www.giorgiofresh.com
