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Lamb Meatballs with Mint and Pea Pesto Past

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Source: http://www.thedefineddish.com/lamb-meatballs-with-mint-and-pea-pesto-pasta/


Serves
4
Prep
20 min
Cook
20 min

I love whipping up lamb burgers and lamb meatballs and today, I am sharing a fun, spring pasta dish alongside my easy lamb meatballs. The pasta is tossed with a fabulous pea and mint pesto, which compliment the flavor of the lamb perfectly!


Ingredients


FOR THE MINT AND PEA PESTO



  • 1.5 cups frozen green peas

  • 1 cup loosely packed mint leaves

  • 1/4 cup pinenuts

  • 1/2 cup extra virgin olive oil

  • juice of 1 lemon

  • 2 cloves garlic

  • kosher salt, to taste

  • black pepper, to taste


FOR THE LAMB MEATBALLS



  • 1 lb. ground lamb

  • 2 cloves garlic, minced

  • 1/2 tsp. dried oregano

  • 1 egg yolk

  • 1/4 cup almond flour

  • kosher salt, to taste

  • black pepper, to taste

  • 2 tbsp. olive oil, for frying


FOR THE PASTA



  • 1 box fusilli pasta (I use Jovial Brown Rice Pasta)

  • 2 cups packed baby arugula


Directions



  1. Bring a small saucepan of water to a boil. Add the peas and boil for about 3-5 minutes, or until peas are thawed and softened. Drain off water and add to a food processor or blender with the mint, pinenuts, extra virgin olive oil, lemon juice, garlic, salt and pepper. Blend until smooth. Set aside.

  2. Bring a large saucepan of water to boil. While you wait, prepare your meatballs.

  3. In a bowl, combine lamb, garlic, oregano, egg yolk, almond flour, salt and pepper. Using your hands, mix until well combined. Now, using a melon baller or a tablespoon, form evenly shaped meatballs and roll with your hands into balls. Continue until all of the meat is rolled.

  4. Heat a large skillet over medium-high heat. Add olive oil and when hot reduce the heat to medium, drop meatballs into the oil and fry on all sides until browned and just cooked through, or no longer pink in the center-- about 7-10 minutes.

  5. Meanwhile, add the box of pasta to the boiling water and cook according to package instructions. Drain when cooked through and toss with the mint pesto and arugula.

  6. Serve pasta with the lamb meatballs and garnish with extra mint and crushed red pepper flakes, if desired.


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