Spiced Lamb Meatballs with Piquillo Pepper Pesto
This lamb meatballs recipe is perfect as an appetizer or as a main dish. Serve on a bed of Greek yogurt with a piquillo pepper pesto.
For Meatballs: ( 20-21 meatballs)
- 1 lb. ground lamb
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tbsp fresh mint ((chopped))
- 1/4 cup parsley ((finely chopped))
- 2-1/2 tbsp cilantro ((fresh chopped))
- 1/2 tsp cumin ((ground))
- 1/4 tsp turmeric ((ground))
- 1 tsp paprika
- 1/2 tsp oregano
- 1 tsp kosher salt (plus some extra.)
- 1/8 tsp black pepper ((ground))
- 1 garlic clove (grated/smashed)
- 1/2 small onion (grated)
- 2 tbsp Olive Oil ((Extra Virgin))
For Piquillo Pepper Pesto:
- 1 jar (10oz) Piquillo Peppers
- 1/4 cup pine nuts ( toasted)
- 3 garlic cloves
- 1/2 cup Parmesan cheese ((grated))
- 1/4 cup fresh parsley (roughly chopped)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup (at least) Olive Oil ((Extra Virgin))
Meatballs:
- Place a rack in the upper third of the oven; preheat to 425°F.
- Combine all the meatball ingredients in a large bowl and mix together. Add lamb and mix with your hands until evenly distributed.
- Gently roll lamb mixture into 1½” diameter balls (about the size of a golf ball). You should have about 20-21. I use a small ice cream scoop like this one. Place meatballs on a rimmed baking sheet.
- Bake meatballs until browned and cooked through – about 8–10 minutes.
Piquillo Pepper Pesto:
- Add all ingredients except the olive oil in a food processor and combine.
- With the processor running, slowly pour in the olive oil and process until the pesto is thoroughly pureed – about a minute.
- Reserve for assembly. If pesto is a bit thick, just add more olive oil. Taste pesto; season with more salt if needed.
