Lamb Meatballs with Roasted Grapes and a Yogurt Dill Sauce

Often I eat a yummy dish at a restaurant and then I rush home because I am so excited to try to recreate it. Well, recreate it with way less salt. One dish that I did that with, and I am excited to share with you, is skewered lamb meatballs with grapes and a yogurt /dill dipping sauce (similar to Greek Tzatziki). I think that the savory lamb, with the roasted grapes and cool dip work really well together. You have already read that I love lamb and anything with yogurt. I especially love the use of roasted grapes in this recipe. They are savory and sweet and loaded with nutrients.

Many of grape's health benefits come from a category of phytonutrients. These compounds appear to decrease the risk of heart disease, by lowering LDL cholesterol and strengthening the heart muscle. They are also beneficial for those with hypertension. Grapes prevent lung cancer, are anti-microbial and lower the risk of Alzheimer's Disease. Grapes are a great source of manganese, vitamin B6, thiamin, potassium and vitamin C.


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INGREDIENTS

• 1 cup of thick Greek yogurt
• 3 cloves of garlic, minced
• 1 teaspoon of olive oil
• 2 teaspoons of lemon juice
• 1 tablespoon of finely chopped fresh dill

• bamboo skewers
• 1 lb ground lamb
• 1/2 onion, minced
• 1 clove garlic, minced
• 3 tablespoons parsley, minced 
• 1 teaspoon salt

• bunch of red grapes
• sea salt and black pepper to taste

DIRECTIONS


Soak skewers in cold water so that they will not burn. Mix the first five ingredients together to make the dip and put aside to let the flavors meld.


Work the remaining ingredients together (minus the grapes) thoroughly with your hands. Cover with plastic wrap and leave in the refrigerator for 30 min. Preheat the oven to 375F.


Once the 30 minutes is up, remove the meatball mixture form the refrigerator and roll into little meatballs. Remove the skewers from the water and skewer a meatball and then grape, alternating.

Once they are skewered, place on a rack in the oven and bake for 7-10 minutes (this depends on the size of the meatball). Then rotate with tongs, and bake for another 7-10 minutes.


Remove from the oven. Sprinkle with sea salt and pepper. Serve skewers with dipping sauce, either plated (as shown) or with the dip in a bowl on the side.