Minty meatballs with feta-dill dip, gluten free

This is a recipe my good friend Helen shared with me. She said"you make it and let me know". So, i did and as usual made some modifications to help people with food sensitivities.The meat balls are very tasty and can be eaten alone or with another dip/sauce like a marinara. However, the feta-dill dip adds a wonderful tang!
Makes 24 large meatballs

1 1/2 lean ground beef / i used turkey breast
1 cup cooked quinoa
1 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
1/2 cup fresh mint, finely chopped
1 egg, lightly beaten or two egg whites
2 cloves garlic, finely chopped
1/2 cup 1 percent milk / i used unsweetened coconut milk
1 1/2 tsp salt / i did not use any added salt
1/2 tsp black pepper
1/4 tsp allspice
parchment paper

In a bowl, mix together all ingredients until combined.  Cover with plastic wrap and refrigerate at least 1 hour.  heat 425 f.  Form meat mixture into 24 oval balls (about 3 tbs each).  Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more.

feta-dill dip
1 cup nonfat Greek yogurt
1/2 cup flat-leaf parsley
2 tsp white-wine vinegar
4 oz crumbled feta / i used non-fat feta
1 cup fresh dill
freshly ground black pepper

in a food processor, place yogurt, parsley, vinegar and all but 1 tsp dill.  Blend until smooth.  Transfer to a bowl: top with remaining dill and pepper.

Fresh Vietnamese Spring Rolls for Super Bowl

2 tsp sesame oil
3 Tbs chopped green onions
1 Tbs finely minced garlic
1 Tbs finely chopped of grated fresh ginger
2 cups shredded green cabbage
4 fresh shiitake mushrooms, stemmed, caps thinly sliced
2 small zucchini, cut into matchstick-size strips
1 carrot, cut into matchstick-sized strips
1 Tbs low sodium soy sauce or coconut aminos

Heat sesame oil in a large nonstick skillet over medium-high heat. Add green onions, garlic and ginger;stir-fry 1 minute.
Add cabbage, mushrooms,zucchini and carrot; stir-fry until vegetables are crisp tender. about 3 minutes.
Add 1 Tbs soy sauce and stir to coat veggies, about 30 secs. transfer mixture to colander and drain off liquid.  cool
Rice-paper wrappers (found in Asian  grocery stores)
makes about 12 small rolls
Rice wrappers need to be soaked briefly in warm water to soften them. To make it easier, use a pie pan, a tart pan or a wide dinner plate big enough to hold the flat wrapper.
Place one softened wrapper on a low- lint towel, place a large spoonful of the veggie mixture in the center  section of the wrapper and roll up by folding in sides, then roll up tightly.
Peanut Sauce Dip
2 Tbs smooth peanut butter
1 1/2 tsp tomato paste
1/4 cup hoisin sauce
1/3 cup water
1 1/2 tsp minced garlic
1 tsp crushed red pepper (optional)

In a small heavy sauce pan,combine all ingredients and  blend until smooth. Heat over medium-high heat and cook 3 to 4 minutes until thickened. remove from heat and cool slightly.
Note: if you want to cut calories, use 2 Tbs. powdered peanut butter. PB2 brand.