Lamb Meatballs with Mint Pesto

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.

15 minutes
30 minutes to 35 minutes
Show nutritional information
This is our estimate based on online research.
Fat:36 g
Carbohydrates:2 g
Protein:21 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



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
  1. Preheat oven to 350°F.
  2. Combine ground lamb and spices in a mixing bowl.
  3. Add in egg, and stir until evenly distributed.
  4. Form mixture into golf-ball-sized pieces.
  5. Place on a parchment-lined metal baking sheet.
  6. Bake at 350°F for 25 minutes.
  7. Cut zucchini into “noodles” with a mandoline.
  8. Sauté zucchini in a skillet with 1 tablespoon coconut oil, garlic, salt, and pepper.
  9. Sauté until zucchini is soft and noodle-like.
  10. Toss noodles with mint pesto, then top with lamb meatballs and serve.


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.

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  1. gagaona
    October 11, 2012

    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.

  2. fiannalove
    December 3, 2014

    I made this for the first time tonight. Couldn’t find mint pesto (maybe I’m supposed to make it myself), so I just used regular pesto. Still really good. This is my first time having zucchini noodles and I’m hooked. I like them a lot better than spaghetti squash. Had to buy a special gadget to make the noodles, but well worth it. I see a lot of “pasta” dishes in my future. Thanks for sharing. Delicious dish!

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