Recipes

Around the world in 80 meatballs.  Hmm – I think it could be a best selling cookbook  – well at least I would buy it.  Much like my recent cupcake obsession (don’t worry more are coming) I think I may also feel a meatball obsession coming on.  Wow -  that sounds weird.  But really, think about it, there are so many different types of delicious meatballs you can make – spicy Mexican albondigas, traditional Italian meatballs, Asian inspired meatballs…. Yum.  Today’s recipe was inspired by a Turkish Kofte kabob, which is made with ground lamb and scented with lots of warm spices.  To lighten it up I used half lamb and half lean beef and baked them and served them with Skinny Tzatziki as an appetizer and then had them the next day wrapped up in a pita with fresh veggies.

Weight Watchers Turkish Kofte Meatballs
Points: 5 Weight Watchers PointsPlus
Servings: 4
Serving Size: 4 good sized meatballs
Nutritional Info: 220 calories, 10.2 g of fat, 2.5 g of carbohydrates, 1 g of fiber, 24 g of protein

Ingredients
1/2 lb extra lean ground beef (5% fat)
1/2 lb lean ground lamb
1/4 chopped onion
3 tbsp chopped flat leaf parsley
1 egg
2 minced garlic cloves
2 tbsp fresh chopped dill
1 tbsp fresh chopped mint
1 tbsp coriander
1 tbsp cumin
1/2 tbsp smoked paprika
Salt and freshly ground pepper

Instructions
1. Preheat oven to 450 degrees. Combine everything in a large mixing bowl and mix until well combined.

2. Place a wire rack over a baking dish (this will help to drain any fat from the lamb), and roll out sixteen meatballs and place them gently on the wire rack.

3.  Bake for 15-20 minutes until meatballs are cooked through. Be careful not to overcook or the meat will become tough. Enjoy!