Mediterranean Meatballs with Mint Pesto

Mediterranean Meatballs with Mint Pesto

Zucchini noodles soak up the mint pesto and complement the hearty lamb meatballs.
Serves 4

Ingredients:
Meatballs:
1 pound ground lamb
1 teaspoon garlic powder
1 teaspoon dried oregano
1 large egg, beaten

Zucchini Noodles:
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 1 lemon
Freshly ground black pepper

Directions:
1. For the pesto, process all the pesto ingredients until smooth. Season with pepper and set aside.
2. Preheat the oven to 350°F. Combine the lamb, garlic powder, oregano and egg in a large bowl without overmixing. Season with pepper.
3. Shape into golf-ball-size meatballs and bake on a parchment-lined baking sheet about 25 minutes.
4. Meanwhile, slice the zucchini lengthwise into very thin noodles. Sauté the garlic in the oil in a skillet over medium heat 1 minute, add the zucchini and cook until soft and noodle-like.
5. Top the zucchini with the meatballs and pesto, and garnish with fresh mint if desired.