Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 32 meatballs
Serving Size: 3 meatballs
Ingredients
2 pounds bulk spicy Italian sausage
1/2 cup Gallo Family Vineyards Red Moscato
1 cup plain Greek yogurt
1/4 cup extra-virgin olive oil
1/2 cup diced cucumber
1 lemon
1/4 cup cilantro, chopped
Parmesan cheese, optional
Instructions
Preheat oven to 350 degrees.
In a large bowl, stir together sausage and moscato until combined.
Using a medium cookie scoop, form meatballs and place on baking sheet, evenly spaced.
Bake for 25-30 minutes or until no longer pink.
Meanwhile, in a small bowl stir together all other ingredients to create yogurt sauce.
Thread meatballs onto skewers and serve alongside yogurt sauce. Garnish with additional cilantro and grated Parmesan cheese, if desired.
