Greek Meatballs with Roasted Red Peppers and Mint

Makes about 16 meatballs

Based upon the hallmarks of Greek cooking - roasted red peppers, mint, oregano, and feta cheese - these meatballs are so resonant in flavor that you can simply serve them in their own juices. Alternately, eat them with marinara sauce or Cucumber Raita, or serve them on a nest of warm orzo with olive oil and a squeeze of lemon juice.

From The Whole Foods Market Cookbook

Ingredients

1 pound lean ground beef
1 cup crumbled feta cheese
1/2 cup finely chopped flat-leaf parsley
2 tablespoons chopped mint
2 tablespoons chopped oregano
2 teaspoons lemon juice
2 teaspoons lemon pepper
1 teaspoon salt
3 cloves garlic, finely chopped
1 (12-ounce) jar roasted red peppers, drained, patted dry, and chopped

Method

Preheat the oven to 350°F. Mix beef, feta cheese, parsley, mint, oregano, lemon juice, lemon pepper, salt, garlic and peppers together in a large bowl, blending in cheese until no large crumbles remain. Using a 2-ounce scoop (1/8 cup) to measure, roll into 16 meatballs and transfer to a baking sheet. Bake until browned and cooked through, about 25 minutes.

Nutrition

Per serving (1 meatball): 90 calories (25 from fat), 3g total fat, 2g saturated fat, 25mg cholesterol, 540mg sodium, 5g total carbohydrate (0g dietary fiber, 0g sugar), 8g protein

http://wholefoodsmarket.com/recipes/1194