Mediterranean Meatballs With Mint Pesto

Mediterranean Meatballs With Mint Pesto

Ingredients:
Meatballs:
1 pound free-range, organic ground lamb
1 teaspoon garlic powder
1 teaspoon dried oregano
1 large, cage free, organic egg, beaten
Pasta:
1 tablespoon olive oil
2 cloves garlic, minced
2 large zucchini
Mint Pesto:
1 large bunch fresh mint leaves
1/4 cup walnuts
1/2 cup olive oil
Juice and zest of one lemon
Freshly ground black pepper, to taste

Directions:
To make the pesto, put all ingredients in a food processor and process until
smooth. Season with pepper. Set aside.
Preheat oven to 350 degrees. To make the meatballs, combine the lamb with the
spices and egg in a large bowl, being careful not to over mix. Season with pepper.
Form mixture into meatballs about the size of a golf ball and place on a
parchment-lined baking sheet. Bake for about 25 minutes.
While meatballs are baking, make the zucchini noodles by slicing the zucchini
lengthwise into ultra thin noodles. Heat a skillet over medium heat and sauté the
garlic for one minute in the oil. Add the zucchini and cook until soft and the
same texture and consistency of noodles.
To serve, top the zucchini with the meatballs and pesto and garnish with fresh
mint if desired.
Mediterranean Lamb Burgers
Serves 4
If you’re looking for a delicious alternative to traditional beef burgers, you
should try ground lamb. It’s got a unique flavor all its own that goes nicely with the
mint in these burgers. If you want to splurge a little bit, you can top these with a
little crumbled feta cheese, but they’re delicious without. Serve with a Greek salad
for a full meal.