Crispy Garlic Meatballs with Herb Dip

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 45 minutes

Składniki

1 pound Ground beef

1/2 cup Breadcrumbs

2 cloves Garlic, minced

1/4 cup Grated Parmesan cheese

1/4 cup Chopped fresh parsley

1 Large egg

1 teaspoon Salt

1/2 teaspoon Black pepper

1 teaspoon Dried oregano

1/2 teaspoon Red pepper flakes (optional)

Vegetable oil for frying (as needed)

1 cup Greek yogurt

1 tablespoon Mayonnaise

1 tablespoon Lemon juice

1 tablespoon Fresh dill, chopped

1 tablespoon Fresh parsley, chopped

1 clove Garlic, minced

Salt and pepper to taste

Wskazówki

Instructions

Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the ground beef, breadcrumbs, minced garlic, grated Parmesan cheese, chopped parsley, egg, salt, black pepper, oregano, and red pepper flakes if using. Mix until all ingredients are well incorporated.

Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

In a large skillet, heat vegetable oil over medium-high heat. Add the meatballs in batches and fry until they are golden brown on all sides, about 5 minutes. Transfer the fried meatballs back to the baking sheet.

Once all the meatballs are fried, place the baking sheet in the preheated oven and bake for an additional 10-15 minutes, or until the meatballs are cooked through and have reached an internal temperature of 160°F (70°C).

In a medium bowl, mix together the Greek yogurt, mayonnaise, lemon juice, chopped dill, chopped parsley, and minced garlic to create the herb dip.

Add salt and pepper to taste. Mix well until smooth and creamy.

Refrigerate the dip for at least 30 minutes to allow the flavors to meld.

Wartości Odżywcze

• Kalorie: 300 kcal
• Tłuszcz Całkowity: 18 g
• Tłuszcz Nasycony: 6 g
• Cholesterol: 70 mg
• Sód: 600 mg
• Węglowodany Całkowite: 15 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 22 g