Lamb Meatballs in Pistachio Pesto

Instructions

1. Preheat the oven to 450 degrees F. Oil rimmed baking sheet with 1 tablespoon oil.
2. In a medium bowl whisk together the egg, milk and breadcrumbs. Allows the mixture to sit for 5 minutes. Stir in the ricotta, 1 teaspoon salt, 1/2 cup parmesan, lemon zest, mint and basil. Using your hands, gently fold in the lamb.
3. Scoop 2 tablespoon sized mounds of the meat mixture and roll between your hands to smooth into balls. Drizzle with the remaining tablespoon olive oil and bake, flipping them 3/4 of the way through, until lightly browned and cooked through, about 20 minutes.
4. Meanwhile, in a clean large bowl mix together the pistachio pesto, lemon juice, water, remaining 1/2 cup parmesan and 1/4 teaspoon kosher salt. When the meatballs are cooked, remove them to the bowl and toss gently to coat the meatballs in the sauce. Serve over arugula with a drizzle of olive oil, squeeze of lemon and sprinkling of parmesan cheese.