Lamb Meatballs with a Trio of Mediterranean Dips

This is one of my favorite dinners that feels fancy but isn't difficult as long as you aren't scared of a little veggie chopping! Next time you want to go to Cava or get takeout, try this instead. All the tips are below!

Prep:

-This is such an easy meal to prep ahead of time and would be great for meal prepping for lunches or dinner for the week as everything can be made in advance!

Tips:

-You could buy all of the dips at the store or a local market if you were pressed for time

-You can make the tzatziki dairy free by using a dairy free sour cream- I like the Tofutti brand which

Leftovers:

-Store everything in an airtight container for 3-4 days

-You could also freeze raw meatballs in a freezer bag for up to 3 months

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The recipe:

Lamb Meatballs with a Trio of Mediterranean Dips

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 2

For the Meatballs

1 lb ground lamb

1 egg

1 tablespoon mayo

1 tablespoon panko bread crumbs

1 teaspoon paprika

1 tablespoon dill

1 teaspoon salt

1 teaspoon pepper

2 cloves of garlic

For the Israeli Salad

For the tzatziki

For the roasted eggplant dip

Instructions:

1. Chop the dill and the garlic for the meatballs, and then combine all the rest of the meatball ingredients in a medium size bowl and set aside

2. For the Israeli Salad, chop the tomatoes, cucumber, and shallot into a small dice and then add in the lemon juice, olive oil, red wine vinegar, and salt. Toss to combine and set aside

3. For the Tzatziki, first chop the dill. Then, grate the cucumbers with a box grater on the largest setting. Next, put them into a paper towel and wring out all the excess liquid. Then put the grated cucumber into a bowl with the rest of the ingredients to combine and set aside

4. For the eggplant dip, preheat the oven to 350 degrees. Then line a small baking pan with tinfoil. Slice the eggplant into half longwise and coat with oil. Place the eggplant cut side down and roast for 30 minutes or until eggplant is very soft on the inside. In a food processor, add the salt, pepper, mayo, and scoop out the inside of the eggplant and add that in (you can use some of the skin or all of it if you want). Pulse until everything is combined and smooth. Place in a small bowl and set aside

5. To cook the meatballs, heat a teaspoon of oil in a cast iron pan until shimmering. Then cook the meatballs until they are deeply golden brown on each side, and until cooked through- about 4 minutes per side (if they are small meatballs lower the cook time)

6. Once all your ingredients are ready, assemble in a bowl and top with some chopped dill

7. Serve and enjoy!

The Perfect Margarita

A margarita is probably my all time favorite cocktail. They can get a bad rep from premade mixes and super sugary drinks that leave a bad hangover. My version is made with fresh lime juice, light sugar, and a mix of tequila and mezcal- it's so refreshing, delicious, and easy to make!

Prep:

-I like to squeeze a bunch of limes in advance of either the weekend, having people over, or just when I know I'll be making a bunch of drinks! Store that in a jar for a few days

-Definitely make your own simple syrup! My favorite recipe is here and you could make it spicy or just keep it to sugar and water

Tips:

-If you don't like mezcal just double the tequila

-You could also replace some of the simple syrup with some orange liquor like Cointreau

-These would be so great to make a big batch of them for entertaining!

Leftovers:

-I doubt you'll have any :)

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The recipe:

The Perfect Margarita

Prep time: 5 minutes

"Cook" time: 1 minute to shake!

Serves: 2

For the Margarita

2 fl-oz of mezcal

2 fl-oz of tequila

2 fl-oz of lime juice

2 fl-oz of simple syrup

Tajin or salt for the rim

Lime wedge to top with

Instructions:

1. Add all ingredients to a cocktail shaker with tons of ice

2. Shake for 30 seconds to a minute

3. Rub a cut lime on the rim of the glass

4. Pour tajin or salt on a plate and dip the rim of the glass into the tajin or salt for a fun and delicious rim

5. Place one large ice cube or a cup of crushed ice into your glass and pour your margarita on top. Then add a cut lime wedge on the glass

6. Serve and enjoy!

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Shopping:

*Some of these may be affiliate links so I appreciate your support!

• This is a great cocktail maker set that we have and love! This one is a bit bigger/has more pieces

Sheet Pan Shrimp Tacos

These Sheet Pan Shrimp Tacos are on rotation almost weekly in my house because they are so easy, flavorful, and adaptable to what you have on hand. The shrimp can marinate for as much time as you have whether that's 5 minutes or a few hours- then toss them on a sheet pan, chop up some toppings, and you're set! I use Half Baked Harvest's tortilla recipe which sounds so intimidating but really only takes 15 minutes and makes a huge difference. I don't do it always but it takes this recipe up a notch if you can do homemade! Details below:

Prep:

-You can marinate the shrimp like I say for as long as you have

-You can also chop the toppings whenever

-The tortilla dough if you are making it can be made in advance and covered. You could even roll out the tortillas in advance and just cook while the shrimp cook!

Tips:

-You can add any seasonings you like, add any veggies as toppings, and add in your favorite salsa- the beauty of this recipe is you can use what you have (or what you need to use before it goes bad!!)

-You can double or triple this recipe to feed more people

-Sour cream would be good to drizzle on top or a lime crema (just mix lime juice and sour cream together)

Leftovers:

-Store in an airtight container in the fridge

-For the tortillas, if you aren't going to use all the dough at once, store it in an airtight container and then you can fry up fresh tortillas when you want to! I'd say the dough lasts 1-2 days

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The recipe:

Sheet Pan Shrimp Tacos

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 2

For the Tacos

15-20 shrimp (mine were small/medium size, if you have bigger shrimp you won't need as many for 2 people)

1 teaspoon cayenne (leave this out or reduce if you don't want spice)

1 teaspoon chili powder

1 teaspoon cumi

1 teaspoon paprika

1 teaspoon garlic salt

1 tablespoon of oil

1/2 head of cabbage

2 scallions

Tortillas of your choice

Instructions:

1. Combine the oil, the shrimp, and all the spices into a bowl and toss to combine/marinate

2. Chop up your cabbage and scallions finely (if you like spice add a jalapeno or serrano too!) and put on a plate/set aside

3. Preheat your oven to 400 degrees

4. Cook the shrimp for 8-10 minutes until just pink and cooked through

5. Take your tortilla, top with shrimp, the cabbage, scallions (pepper if you are using it) and any other toppings you'd like

6. Serve and enjoy!