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.
1/4CupFresh Mint & DillEqual parts of both, roughly chopped
1/4Red OnionMinced
1TspCumin
1LemonZested
1TspSalt
1/2Tspground black pepper
Mint Pesto
1/2CupFresh Mint
1/4CupPistachios
1/4CupFeta Cheese
Juice of 1 Lemon
1/2CupOlive OilYou may need a bit more, depending on how you prefer the consistency
1/2TspSalt
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.
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