Manitoba Lamb & Black Bean Meatballs with Minted Greek Yogurt
45 minutes |
Servings:
4 |
Prep:
25 minutes |
Cook:
20 minutes
Manitoba Lamb & Black Bean Meatballs with Minted Greek Yogurt
45 minutes
Servings:
4
Prep:
25 minutes
Cook:
20 minutes
Manitoba Lamb & Black Bean Meatballs with Minted Greek Yogurt
45 minutes
Servings:
4
Prep:
25 minutes
Cook:
20 minutes
Ingredients
Ingredients
Meatballs
- 454 grams (1 lb) ground Manitoba Lamb
- 200 grams cooked black beans (canned and drained can be substituted)
- 100 grams Manitoba Oats
- 1 Tsp (15 mL) Dijon Mustard
- 2 Tbsp (60 mL) ketchup
- 1 tsp (15 mL) paprika
- 1 tsp (15 mL) cayenne
- 4 cloves garlic, minced
- 1 Countryside Farms Vita Egg
- 1/2 cup (125 mL) died red onion
- 1 tsp (15 mL) fresh chopped rosemary
- 1 tsp (15 mL) fresh chopped oregano
- 1 tsp (15 mL) fresh chopped thyme
Minted Greek Yogurt
- 2 cups (500 mL) Greek Yogurt
- 1 Tbsp (30 mL) torn mint
- 1 juiced lime
- Fresh cracked pepper to taste
Method
- Preheat oven to 375F
- Place black beans in food processor with ketchup and pulse until coarse texture has been achieved then set aside.
- Place ground lamb in a large mixing bowl and add the egg and Dijion, mix until incorporated.
- Add the remaining ingredients however be careful not to over mix.
- Finally incorporate the bean and ketchup mixture and season with salt and pepper (PLEASE NOTE: It’s always best to cook a small portion of the mixture to test the seasoning prior to forming balls).
- Once the proper seasoning has been satisfied form the balls into desired size, I recommend 50-75 gram portions per ball.
- To cook the meatballs place in a 375F preheated oven until browned and fully cooked, approximately 20 minutes. To serve, top with the minted Greek Yogurt or enjoy with your favourite summertime green leaf salad.