Continue the Celebration with Late Night Tapas and a Cocktail for the Virtual Supper Club

Kibbeh Meatballs with Spiced Yogurt Sauce and a Pomegranate Gin Sling

It is that time of the year when we think of new beginnings and look at the world through rose coloured glasses with hope for another great year. We join the gym, make New Year resolutions, and change our eating habits. But we are here to tell you that you can still enjoy all the great foods you love in moderation and still be true to your goals. 

This months theme for the Virtual Supper Club was chosen by our very own Susan of The Spice Garden.  The celebrations continue without all the trimmings and gravy of the holiday season and move over to the "light side." We always appreciate you joining us for this monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious event with a theme in mind. We can look back nostalgically as 2015 marks the beginning of our fifth year of tasty dishes here at the Cooking Light Virtual Supper Club.  This is a team effort where we will continue to share a love for healthy eating and living into 2015. We look forward each month to strengthening our bonds, and enjoying each others company virtually. Here at the Cooking Light Virtual Supper Club we have dreamed up a menu on the healthier side without giving up any of the comfort you find in delicious food. 

Lets see what our group has brought to the table for the celebration.

Pomegranate Gin Sling

Susan of The Spice Garden starts us off on with a tasty Chicken, Raisin and Pine Nut Salad paired with Prosecco.

Sarah of All Our Fingers in the Pie brings a gorgeous pairing of Smoked Salmon Spread  with a Cucumber Saketini cocktail. 

Shelby of The Life and Loves of Grumpy's Honeybunch keeps it comforting and homey with Roasted Tomato Soup Shooters with Grilled Brie Bites  and  a cocktail. 

Jerry of A Life, Lived moves us into our zen mode with Asian inspired Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce  and a stellar Satsuma Vodka-tini. 

Sandi of Whistlestop Cafe Cooking brought along Gingered Creme Brûlée and Champagne with Cranberries.  

I got the wild card  and went the Lebanese route with tasty Kibbeh Meatballs with Spiced Yogurt Sauce and a Pomegranate Gin Sling. So delicious. 

On to the recipe….

**Kibbeh Meatballs with Spiced Yogurt Sauce**

1 1/2 cups plain nonfat Greek-style yogurt 

1 cup shredded seeded cucumber 

1/2 teaspoon ground cumin

1/2 teaspoon minced garlic 

1/8 teaspoon salt 

1/8 teaspoon black pepper 

3/4 cup uncooked bulgur

2 cups cold water

1 pound lean ground lamb (20% fat)

1/4 cup minced shallots

1/4 cup minced fresh parsley

3/4 teaspoon salt 

1/2 teaspoon ground cumin

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground red pepper

1 tablespoon olive oil 

Combine first 6 ingredients; chill.

Combine bulgur and 2 cups water in a medium bowl. Let stand 30 minutes; drain bulgur through a fine sieve, pressing out excess liquid. Combine bulgur, lamb, and next 7 ingredients (through red pepper) in a food processor; process just until smooth. Cover and chill 30 minutes. Form lamb mixture into 20 (2 1/2-inch) football-shaped meatballs.

Heat oil in nonstick skillet over medium-high heat. Add meatballs to pan; cook 12 minutes, browning on all sides. Serve with sauce.

**Pomegranate Gin Sling**

1/4 cup gin

1/4 cup pomegranate juice, chilled

1 tablespoon agave syrup or simple syrup

1 teaspoon fresh lime juice 

8 pomegranate seeds

2 lime slices 

Combine first 4 ingredients; divide evenly between 2 chilled glasses; divide seeds between glasses. Garnish with lime slices.

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