Recipe: Mediterranean Meatballs for Two with Mint Sauce

MEDITERRANEAN MEATBALLS FOR TWO

2 tablespoons fresh mint, minced
3 tablespoons white wine vinegar
1 1/2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon sugar
1 large garlic clove, minced
1/2 pound lean ground beef
3 tablespoons old-fashioned oats, uncooked
1 1/2 tablespoons onion, finely chopped
1 tablespoon milk
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
8 large mushrooms
1 small onion, cut into 4 wedges
4 (10-inch) skewers
1 1/2 cups cooked (about 1 cup uncooked) orzo (rice-shaped pasta)

To prepare the mint sauce, combine the first 6 ingredients in a bowl; stir well with a whisk. Set aside.

Combine beef and next 7 ingredients (beef through cinnamon) in a bowl; stir well. Shape into 8 (2-inch) meatballs.

Thread meatballs onto 2 (10-inch) skewers. Thread mushrooms and onion alternately onto 2 (10-inch) skewers.

Prepare grill or broiler.

Place kebabs on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done, basting occasionally with mint sauce.

Serve with orzo.

Makes 2 servings
Adapted from source: Cooking Light magazine, June 1996
From: SueA, CA