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Lamb Meatballs in Pistachio Pesto
Servings
16
Prep Time
20 minutes
Cook Time
20 minutes
Calories
228
Author:
Giadzy
Ingredients
-
2 tablespoons olive oil, divided, plus more to finish
- 1 large egg
- 1/4 cup whole milk
- 1/2 cup panko breadcrumbs
- 1/2 cup ricotta cheese
- 1 1/4 teaspoon kosher salt, divided
-
1 cup freshly grated parmesan cheese, divided, plus more for garnish
- 1 teaspoon lemon zest, from 1 lemon
- 1/3 cup chopped mint
- 1/3 cup chopped basil
- 1 pound ground lamb
-
1 (6.34 ounce) jar pistachio pesto
- 1 tablespoon freshly squeezed lemon juice, plus more to finish
- 1 tablespoon water
- Baby arugula, to serve
- Lemon wedges, to serve
Instructions
- Preheat the oven to 450 degrees F. Oil rimmed baking sheet with 1 tablespoon oil.
- 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.
- 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.
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 16
- per serving
- Calories
- 228
Amount/Serving
% Daily Value
- Carbs
- 4 grams
- Protein
- 10 grams
- Fat
- 19 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 44 milligrams
- Sodium
- 357 milligrams
- Fiber
- 1 grams
2 comments
Dear God! This was fantastic! I made it exactly as the recipe said, and it was truly awesome! Another winner!
👍🏅😍