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–+ servings
Meatballs plated with Potatoes

Lamb Meatballs with Mint Peso

Abby Allen
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.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Dish
Cuisine American
Servings 5 People

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).
    Meatballs on baking sheet
  • 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.
    Mint Pesto
  • 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.
    Meatballs close up
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