In my opinion, Lamb and Spring go hand-in-hand. Most of the time when you think of lamb, you probably associate it with a beautiful rack served medium rare for Easter Dinner that took most of the day to prep. While there's nothing wrong with a rack of lamb, it just isn't the most conducive meal to whip up on a Monday night. Instead, to satisfy your lamb craving, make these Meatballs with Mint Pesto.
You probably already have the majority of the ingredients needed in your pantry and refrigerator and ground Lamb is usually rather easy to find at most grocery stores.
Serve these Meatballs as an appetizer with a drizzle of Mint Pesto, or, as a main dish with Lemon and Herb roasted Potatoes, or on a bed of greens, veggies and grains.
Lamb Meatballs with Mint Peso
With Easter right around the corner, right now just feels like to optimum time for a lamb recipe. These Meatballs are ideal as an appetizer, or as a main dish on a bed of greens and grains.
Preheat oven to 400F and line a baking sheet with parchment paper. Add all ingredients for the meatballs to a large bowl and gently mix together with your hands. Form mixture into golfball-sized meatballs and place on parchment-lined baking sheet (you should get 15-18 meatballs).
Bake meatballs for 25-28 minutes. While the meatballs bake, make the pesto. Add all ingredients for Pesto to a food processor and pulse until combined- pesto will be slightly thick. Season with salt and pepper to taste.
When meatballs are finished, remove from oven to cool for a few moments. To serve, swipe a couple of dollops of pesto onto a plate, top with meatballs, drizzle with more pesto if desire and a squeeze of fresh lemon. Enjoy with roasted Potatoes, on a bed of greens and grains, or as an Appetizer.
I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.