Lamb Meatballs with Mint Pesto
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 418 |
| Fat: | 36 g |
| Carbohydrates: | 2 g |
| Protein: | 21 g |
| Calculated per serving. | |
Mint makes a perfect complement for the savory flavors of lamb in any dish. This “pasta” recipe celebrates this classic pairing by emphasizing the flavor of mint in the pesto.
Serves: 4
Serves: 4
Ingredients
- 1 whole 1 whole Eggs, Pastured, whisked
- 1 tsp 1 tsp Salt
- 1 tsp 1 tsp Dried Oregano
- 1 tsp 1 tsp Garlic Powder
- 1 lb 1 lb Ground Lamb
- 4 4 Zucchini
- 1 Tbsp 1 Tbsp Coconut Oil, Organic
- 1 clove 1 clove Garlic, minced
- 1 tsp 1 tsp Black Pepper
- 2 Tbsp 2 Tbsp Mint Pesto
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F.
- Combine ground lamb and spices in a mixing bowl.
- Add in egg, and stir until evenly distributed.
- Form mixture into golf-ball-sized pieces.
- Place on a parchment-lined metal baking sheet.
- Bake at 350°F for 25 minutes.
- Cut zucchini into “noodles” with a mandoline.
- Sauté zucchini in a skillet with 1 tablespoon coconut oil, garlic, salt, and pepper.
- Sauté until zucchini is soft and noodle-like.
- Toss noodles with mint pesto, then top with lamb meatballs and serve.
Notes
Be aware when cooking the zucchini “noodles” that they will become soft and slightly mushy if overcooked. For a more “al dente” bite, lightly sauté the zucchini for 2–4 minutes until they have just slightly softened.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
Another recipe from your beautiful book which I loved making. I would like to ask your permission to post a slightly adapted recipe on my blog. Thank you very much.