These Lamb Meatballs with Honey Basil Pesto are a delicious treat!
Lamb Meatballs with Honey Basil Pesto
Serves: 34 servings
Ingredients
- 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)
- HONEY BASIL PESTO
- 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
Instructions
- Preheat oven to 400°. Line 2 large rimmed baking sheets with foil; top each with a wire rack.
- 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.
- Bake until a food thermometer inserted in center registers 165° and juices run clear, about 15 minutes. Serve warm with Honey Basil Pesto.
- HONEY BASIL PESTO
- In the container of a blender, place all ingredients; process until smooth. Use immediately.
Notes
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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