It's chilly this morning... 35 degrees. It is really May, right? So, the little sleeveless dress stays in the closet a bit longer, and the jackets stay out.
I made this dressing for salads, and then tried it on meatballs. Yummo! I think it would be specially great on lamb meatballs, but it was so tasty on regular plain ones. I made a batch of each and ate them several days for lunch. Maybe if it's ever spring I'll eat it on salad.
Gluten Free Meatballs
1 lb ground meat
1 egg
1/4 cup finely minced onion
1/2 tsp sea salt
dash pepper
1/4 tsp garlic powder or 1 clove minced
1 tsp dried parsley
Mix all ingredients. Form into small balls. I use a 1 TBS cookie scoop for perfectly sized meatballs. Brown on all sides in a frying pan, then reduce heat and cook through. Serve with pasta sauce or the Asiago dressing.
Asiago Dressing
3 oz asiago cheese, crumbled into 1/8-1/4" pieces
1/2 cup plain Greek yogurt
1/2 cup milk
1/2 tsp finely minced fresh rosemary
1/2 tsp dried parsley (or 1-2 tsp chopped fresh parsley)
1/2 tsp lemon zest
Mix the yogurt and buttermilk. Add remaining ingredients and mix well. Allow to chill for 3-6 hours before serving.
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