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.
Ingredients
Meatballs
- 1 Lb Ground Lamb
- 5 garlic cloves Minced
- 2 eggs Lightly whisked in a small bowl
- 1/2 Cup Feta Cheese
- 1/2 Cup Panko Breadcrumbs
- 1/4 Cup Fresh Mint & Dill Equal parts of both, roughly chopped
- 1/4 Red Onion Minced
- 1 Tsp Cumin
- 1 Lemon Zested
- 1 Tsp Salt
- 1/2 Tsp ground black pepper
Mint Pesto
- 1/2 Cup Fresh Mint
- 1/4 Cup Pistachios
- 1/4 Cup Feta Cheese
- Juice of 1 Lemon
- 1/2 Cup Olive Oil You may need a bit more, depending on how you prefer the consistency
- 1/2 Tsp Salt
Instructions
- 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.
