Mini Meatball Skewers with Greek-Style Viniagrette

I used ground lamb for these mini-meatballs, but you can use ground chicken, turkey, beef, pork or a vegetarian alternative.

Use your favorite meatball recipe (beaten egg and bread crumbs) ~ and for seasoning I used finely minced onion, minced garlic, minced fresh mint and salt and pepper, with a squeeze of fresh lemon.
I form the balls then chilled them (chilling helps them retain their shape while baking), then baked in a 350* (F) oven until done.(Line your baking pan with foil for easy clean-up.)

The Vinaigrette is made from olive oil, red wine vinegar, salt, pepper, fresh oregano leaves (may use dried). To add a Greek flavor I finely diced a tomato (seeded, but left skin on), and chopped Kalamata olives mixed into the vinaigrette.

After baking I skewered the meatballs (skewering is optional, but I find them easier to serve and eat this way), then placed them in small Romaine lettuce leaves, drizzled with the vinaigrette and finished with a sprinkle of finely cubed feta cheese.I prefer to serve them warm (especially the lamb version)... but you might like the chicken or turkey versions at room temperature.As you can see, no recipe is needed ~ just do everything to your own taste.If you make them I hope you like them!





A big thank you to lovely Michael for hosting us on Foodie Friday.Please click the link to see what everyone is cooking!