Creators
Samara Pardi
Pack
Primary Paleo
Description
This recipe features flavorful lamb meatballs served with a refreshing summer squash and cucumber & tomato salad, all drizzled with a delicious herb pesto.
Tags
LambMeat
INGREDIENTS
‣
- Ground Lamb :: 11/2 lbs
- Italian Parsley :: 2 bunch :: (long stems removed)
- Garlic :: 6 clove :: (minced)
- Yellow Onion :: 1/2:: (medium, chopped)
- Egg:: 2
- Summer Squash :: 4 :: (medium, sliced into thin rounds)
- Cherry Tomato :: 1 cup :: (halved)
- Persian Cucumbers:: 4 :: (small, sliced into thin half-rounds)
- Cilantro :: 1 bunch :: (long stems removed)
- Lemon :: 1:: (large, juiced)
- Olive Oil :: 1 cup
- Olive Oil :: 1 tbsp
- Salt :: 1 tbsp :: (or to taste)
- Pepper :::: (several grinds)
Ingredient | Amount | Units | Notes |
Ground Lamb | 1 1/2 | lbs | |
Italian Parsley | 2 | bunch | Long stems removed |
Garlic | 6 | clove | Minced |
Yellow Onion | 1/2 | Medium, chopped | |
Egg | 2 | ||
Summer Squash | 4 | Medium, sliced into thin rounds | |
Cherry Tomato | 1 | cup | Halved |
Persian Cucumbers | 4 | Small, sliced into thin half-rounds | |
Cilantro | 1 | bunch | Long stems removed |
Lemon | 1 | Large, juiced | |
Olive Oil | 1 | cup | |
Olive Oil | 1 | tbsp | |
Salt | 1 | tbsp | Or to taste |
Pepper | Several | grinds |
PREPARATION
Meatballs:
- Combine the ground lamb, 1/3 of the minced garlic, 1 cup of the parsley (finely chopped), eggs, onion, and salt & pepper in a large mixing bowl and using clean hands, blend together until well incorporated.
- Taking large tablespoon-full scoops of mixture, shape into balls about 1 and 1/2 inches in diameter and set aside on a plate.
- Heat 2 tbsp olive oil in a heavy skillet and place meatballs inside, spread apart so they don't touch.
- Cook on medium heat for about 6 minutes, then carefully turn each meatball with a spatula and cook another 4 minutes. Turn again so that any remaining uncooked part is facing down and cook until lightly browned and done all the way through.
- Remove from pan and set aside.
Summer Squash:
- In a separate skillet, heat 1 tbsp olive oil and add summer squash rounds.
- Cook over medium heat for about 8 minutes, stirring occasionally, until both sides of the rounds are golden.
- Remove from pan and set aside.
Cucumber & Tomato Salad:
- In a medium bowl, combine cucumbers and tomatoes.
- Season w/ salt & pepper and drizzle with 2 tbsp olive oil, then toss gently.
Herb Pesto:
- In a blender or food processor, combine remaining Italian parsley, cilantro, remaining garlic, lemon juice and remaining 3/4 olive oil.
- Add salt & pepper and blend until smooth.
- Plate meatballs with sides of summer squash and cucumber / tomato salad and drizzle liberally with herb pesto before serving.