Lamb Meatballs with Honey Basil Pesto

These Lamb Meatballs with Honey Basil Pesto are a delicious treat!

Lamb Meatballs with Honey Basil Pesto
Serves: 34 servings
  • 1 cup panko (Japanese bread crumbs)
  • 3 large eggs
  • 1 tablespoon whole milk
  • 2 pounds ground lamb
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons minced pitted Kalamata olives
  • 2 tablespoons minced red onion
  • 1 teaspoon chopped fresh dill
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Honey Basil Pesto (recipe follows)
  • 1 cup crumbled feta cheese
  • ¾ cup olive oil
  • ¼ cup honey
  • ¼ cup fresh lemon juice
  • 2 ounces fresh arugula
  • 2 ounces fresh baby spinach
  • 1 (1-ounce) package fresh basil
  • 1 (1-ounce) package fresh mint
  • 1 clove garlic
  • ½ teaspoon kosher salt
  1. Preheat oven to 400°. Line 2 large rimmed baking sheets with foil; top each with a wire rack.
  2. In a large bowl, stir together bread crumbs, eggs, and milk. Let stand for 5 minutes. Add lamb, feta, mint, oregano, olives, onion, dill, garlic, salt, and pepper, stirring to combine. Using a 2-tablespoon scoop, scoop lamb mixture, and shape into 34 meatballs. Place on prepared racks.
  3. Bake until a food thermometer inserted in center registers 165° and juices run clear, about 15 minutes. Serve warm with Honey Basil Pesto.
  5. In the container of a blender, place all ingredients; process until smooth. Use immediately.
PRO TIP: Meatballs will freeze well. Let cool completely and freeze in a freezer-safe container for up to 3 weeks. Let thaw in refrigerator for at least 6 hours or overnight. Place on a foil-lined baking sheet, cover with foil, and bake at 400° for 5 minutes.


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