LAMB MEATBALLS WITH CRANBERRIES YOGURT & HERBS

LAMB MEATBALLS WITH CRANBERRIES YOGURT & HERBS

15  MEATBALLS 

INGREDIENTS – MEATBALLS

1 pound Ground Lamb

2 cloves garlic, minced

1 yellow onion, grated

2/3 cup Bread Crumbs

1 Egg

1 teaspoon dried oregano

3 tbs chopped cranberries

3 tbsp mixed soft herbs ( mint, coriander, parsley), torn

LAMB MEATBALLS WITH CRANBERRIES YOGURT & HERBS

DIRECTIONS:

Add all the ingredients in a bowl and mix with your hands until everything is dispersed evenly. Roll some of the mixture in your hand to form meatballs (a little smaller than a golf ball). Place on a nonstick cookie sheet and bake for 20 minutes.

3 1/2 tbsp sunflower oil

1/2 cup white wine

1/2 lb large shallots, peeled

1 cups chicken stock

1 bay leave

2 tsp sugar

1 cups chicken stock

kosher salt and black pepper

In the medium pot add the remaining oil. Add the whole peeled shallots and cook them over a medium heat for 10 minutes, stirring until golden brown. Pour in the wine, leave it to bubble for a minute or two, then add the stock, bay leave, sugar and some salt and pepper.

Preheat your oven to 400 degrees.

Arrange browned meatballs around and about the shallots; the meatballs need to be almost submerged in liquid. Bring to a boil, cover the pot with a lid, reduce the heat to very low and simmer for another 30 minutes. Remove the lid and simmer for another hour, until the sauce has reduced. Transfer to a large, deep serving dish.

Yogurt Dipping Sauce – 1 Cup 2% Greek Yogurt; 1 Tablespoon Dill Chopped 1 Teaspoon fresh minced garlic chopped; 1 Teaspoon Lemon Juice. Combine all the ingredients in a bowl and refrigerate.Whisk the yogurt, pour on top, sprinkle with herbs and serve.

Photo Credit;http://pixabay.com