Summer Herb Meatballs with Avocado Dip - Talley Farms Box

Ingredients

• Dinner
• 2 1/2 cups packed leafy green herbs, such as parsley, cilantro and mint
• 5 scallions, very thinly sliced
• 1/2 cup quick-cooking oats
• 1 large egg, lightly beaten
• 1 pound ground beef or lamb
• 2 teaspoons ground cumin or coriander or a combination
• Kosher salt
• Aleppo pepper or other red chile flakes, for sprinkling (optional)
• 1 large ripe avocado, halved, pitted, and peeled
• 1/4 cup fresh lemon juice
• Pulse 2 cups of herbs in a food processor until finely chopped. Or, chop the herbs by hand. Reserve 1 tablespoon sliced scallions.
• Grill, turning once, until charred on the outside and cooked through inside, 8 to 10 minutes. Transfer to a serving dish. Sprinkle with Aleppo pepper if desired. Let rest while preparing the sauce.
• Avocados , Lemons
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish