Pistachio Lamb Meatballs
These easy Italian-inspired Pistachio Lamb Meatballs take less than 30 minutes to make and are guaranteed to wow your guests!
Serving: 6
Calories: 697kcal
Ingredients
- 2 thick slices of rustic ciabatta bread
- 100 ml milk
- 120 g panko breadcrumbs
- 2 tablespoon Parmesan cheese, grated
- 1 tablespoon fresh parsley, finely minced
- 80 g pistachios, finely chopped
- 1 teaspoon fresh thyme leaves
- 300 g minced lamb
- Sea salt and freshly-cracked black pepper
- 2 tablespoon extra-virgin olive oil
To Serve:
- Glazed carrots, see notes
- 3-Ingredient mashed potatoes
Instructions
- Preheat oven to 180°C, and arrange the baking tray onto the middle shelf.
- Cut the bread into small cubes and place them into a bowl with the milk. Allow the bread to sit for a few minutes then drain it and squeeze the milk in excess with your hands and place it in a large bowl.
- Add in the panko breadcrumbs, Parmesan cheese, parsley, pistachios and thyme, and combine all the ingredients together.
- Add in the minced lamb, season generously with salt and pepper, and mix gently, but thoroughly, with your hands to combine all the ingredients.
- Take off a small piece of the meat mixture and gently roll between your hands to form 1-inch meatballs (about 1 full tablespoon each).
- Cover a baking tray with parchment paper, and brush with extra-virgin olive oil. Place the prepared meatballs on top, and gently roll them onto the olive oil to lightly coat them. Arrange the meatballs onto the baking tray, making sure there's enough space between each other.
- Bake in the oven for about 15 minutes, until they're nicely browned and cooked through.
- Remove from the oven, place on a large serving dish and serve with glazed carrots and mashed potatoes on the side.
Notes
How to pan-fry the meatballs: Heat the extra-virgin olive oil in a large frying pan over medium heat. Fold in the meatballs and leave them undisturbed until they are brown on one side. Shake the pan to loosen the meatballs and then turn each one with tongs to cook on the other side for a further 3-4 minutes.
Remove the meatballs from the heat and arrange them on a plate covered with kitchen paper to absorb the oil in excess. Transfer the meatballs onto a large serving plate and serve. For the glazed carrots: Preheat oven to 180C. Wash and pat dry 300 gr of small carrots, cut them in half lengthwise, and place them in a large shallow baking dish. In a small bowl mix 1 tablespoon of maple syrup with 2 tablespoon of extra-virgin olive and season with sea salt and black pepper to taste. Drizzle the dressing all over the carrots and sprinkle them with a handful of thyme leaves. Bake in the oven for 20 minutes, until the carrots are cooked through but still have a little crunchiness. Remove from the oven and serve with your meatballs.
Remove the meatballs from the heat and arrange them on a plate covered with kitchen paper to absorb the oil in excess. Transfer the meatballs onto a large serving plate and serve. For the glazed carrots: Preheat oven to 180C. Wash and pat dry 300 gr of small carrots, cut them in half lengthwise, and place them in a large shallow baking dish. In a small bowl mix 1 tablespoon of maple syrup with 2 tablespoon of extra-virgin olive and season with sea salt and black pepper to taste. Drizzle the dressing all over the carrots and sprinkle them with a handful of thyme leaves. Bake in the oven for 20 minutes, until the carrots are cooked through but still have a little crunchiness. Remove from the oven and serve with your meatballs.
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Nutrition
Calories: 697kcal | Carbohydrates: 89g | Protein: 28g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 945mg | Potassium: 309mg | Fiber: 4g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.