Lamb Meatballs With Pea Pesto

By Kay Chun

Updated February 27, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(266)
Comments
Read comments

These garlic-and-oregano lamb meatballs are an ideal weeknight meal, since they roast up in just 15 minutes. The ground lamb emerges tender and juicy in this recipe, thanks to milk-soaked bread crumbs and whole egg, while black pepper and red-pepper flakes provide heat. While classic pestos traditionally combine cheese and olive oil with nuts and basil, this recipe blends sweet, lightly blanched peas with basil, garlic and olive oil for a textural sauce that is as verdant as its inspiration. Fresh peas will provide the best flavor and texture, but you can use frozen peas for convenience. The sauce can easily be doubled and used on pasta or roasted chicken throughout the week. 

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Ingredients

Yield:4 servings

  • ½ cup panko bread crumbs

  • ¼ cup whole milk

  • 1 large egg

  • ¼ cup minced shallot

  • 1 tablespoon dried oregano

  • 1 ½ teaspoons kosher salt (such as Diamond Crystal), plus more for seasoning

  • ½ teaspoon black pepper

  • ½ teaspoon red-pepper flakes

  • 1 tablespoon plus 2 teaspoons minced garlic

  • 1 pound ground lamb

  • ½ cup extra-virgin olive oil, plus more for greasing

  • 1 cup fresh (or frozen) peas

  • 1 ½ packed cups/2 ounces basil leaves, plus more for garnish 

  • Crusty bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 131 milligrams cholesterol; 698 calories; 31 grams monosaturated fat; 6 grams polyunsaturated fat; 16 grams saturated fat; 56 grams fat; 3 grams fiber; 588 milligrams sodium; 26 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    In a medium bowl, combine panko, milk and egg; mix until well blended. Add shallot, oregano, salt, black pepper, red-pepper flakes and 1 tablespoon of the garlic; stir to combine. Add the lamb and gently mix until well incorporated. Form into 12 meatballs, each about 2 inches wide.

  3. Step 3

    Arrange meatballs on a lightly greased large, rimmed baking sheet, then roast until golden and cooked through, about 15 minutes.

  4. Step 4

    Meanwhile, in a small saucepan of salted boiling water, blanch the peas for 1 minute. Drain the peas, then run them under cool water until cold. Drain well and transfer to a food processor. Add basil and pulse, scraping down the sides, until coarsely chopped. Add the oil and pulse until blended but still chunky. Stir in remaining 2 teaspoons garlic; season with salt and pepper.

  5. Step 5

    Spread some of the pea pistou on 4 serving plates; top with meatballs and more pistou. Garnish with basil leaves and serve with crusty bread.

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Ratings

5 out of 5
266 user ratings
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Comments

Priscilla W

Mixing lamb and peas in this way takes two classic tastes of the ancient Scottish stone cottages, with their kettles bubbling in the hearth, to a lovely new level. If you can find heritage breed lamb (e.g., Soay), all the better. It will be much less fatty and have an almost sweet mild taste. Or head to Brittany at the right time of year and enjoy the salt marsh lamb—transcendental.

JTK

One Tablespoon of garlic gets cooked in the meatballs and the 2 teaspoons go into the pistou.

Bethany

If you reduce the garlic in the pistou, add a squeeze of lemon, and top with good feta, these meatballs are fantastic. Oh, and I subbed some mint for basil.

AF

Loved the flavors but felt like it wasn’t a well rounded meal… needed something. Next time I’ll serve with flatbread and some yogurt sauce drizzled on top.

Josh

Fun Recipe! The pesto as instructed came out a bit bland and badly needed acid. Three changes that really helped: 1) Add lemon juice (1 oz goes a long way) and salt/pepper. 2) A bit of mint and dill along with the basil rounds out the flavor. 3) Rather than cutting the garlic, blanch it along with the peas to cut down on the “overwhelming allium” factor.

drgonzo777

how do you think it would be to swap out the mint for tarragon?

Deirdre

Made without the basil because it’s the dead of winter. Added a bit of keffir to oeas and added harissa to the plate. Outstanding dish!

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