Lamb Meatballs With Pea Pesto

By Kay Chun

Updated Feb. 28, 2024

Lamb Meatballs With Pea Pesto
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(248)
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
  • ½cup panko bread crumbs
  • ¼cup whole milk
  • 1large egg
  • ¼cup minced shallot
  • 1tablespoon dried oregano
  • 1½teaspoons kosher salt (such as Diamond Crystal), plus more for seasoning
  • ½teaspoon black pepper
  • ½teaspoon red-pepper flakes
  • 1tablespoon plus 2 teaspoons minced garlic
  • 1pound ground lamb
  • ½cup extra-virgin olive oil, plus more for greasing
  • 1cup fresh (or frozen) peas
  • 1½packed cups/2 ounces basil leaves, plus more for garnish 
  • Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

698 calories; 56 grams fat; 16 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 6 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 26 grams protein; 588 milligrams sodium

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
248 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.

Jonathan

I like garlic, but both my wife and I found the nearly 2 TBS of raw garlic in this dish to be absolutely overwhelming. I didn't have basil, so I used mint, but all we could taste was garlic.

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!

VictoriousSandwich

My wife and I both thought these were some of the best meatballs we’ve made!

Mary

I took the good advice of other reviewers and added a squeeze of lemon and sprinkles of feta cheese at the end, and would recommend. When I make this again, and I will, I will also toss on some roasted pine nuts.

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