It can be a challenge to come up with new and exciting things to do with the ingredients in our house. That is why my cookbook library is as large as it is. Yes, I do actually have a cookbook library, not just a shelf or two. At our last count I think we were over 1,000 cookbooks between the husband and I. I use this library for inspiration and you would laugh if you looked at my cookbooks. They are covered with sticky mini post-it tags to label every recipe I want to try. This recipe for meatballs with dairy-free yogurt sauce was given my typical dairy-free makeover and adjusted slightly to match what I had on hand. I am a firm believer in making do with what you have, and not making a special trip to the market if I do not have to.

Meatballs with Dairy-Free Yogurt Sauce

1 ½ lbs. spicy Italian sausage, removed from casings if it is not in a bulk package

Kosher salt

Ground black pepper

1 cup plain unsweetened dairy-free yogurt

¼ cup + 2 tbsp. olive oil

½ cup Persian cucumber, diced small

1 lemon, zested and juiced

1 tsp. dry dill

• Pre-heat pan to medium-high heat
• Form sausage into 16 small meatballs
• Season with salt & pepper
• Place 2 tbsp. olive oil in pan and cook meatballs
• Keep turning meatballs until all sides are browned and the meatballs are cooked through
• Whisk dairy-free yogurt, olive oil, cucumber, lemon juice, lemon zest and dill together in a small bowl
• Add kosher salt & pepper to taste
• Remove meatballs from pan and serve hot with yogurt sauce

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