Equipment
Ingredients
Meatballs
- 120 g panko breadcrumbs
- 60 ml milk
- 1 egg
- 60 g shallot, minced
- 3 g dried oregano
- 9 g salt, kosher
- 1 g black pepper
- 1 g red-pepper flakes
- 20 g garlic, minced
- 450 g ground lamb
Pea Pesto
- 120 ml olive oil, extra-virgin
- 240 g peas
- 30 g basil, packed
Serving
- crusty bread
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F).
In a medium bowl, stir together the panko breadcrumbs, milk, and egg until well combined.
Add the minced shallot, dried oregano, 9g salt, black pepper, red-pepper flakes, and 14g of the minced garlic to the bowl and stir.
Incorporate the ground lamb into the mixture gently until just combined.
Shape the mixture into 12 meatballs, each approximately 5cm in diameter.
Place the meatballs on a rimmed baking sheet and roast at 220°C (425°F) for 15 minutes until browned and an internal temperature of 74°C (165°F) is reached.
While meatballs roast, bring a small saucepan of salted water to a boil.
Add the peas to the boiling water and blanch for 1 minute.
Drain the peas and rinse under cold water until they are completely chilled.
Transfer the chilled peas and basil to a food processor and pulse until coarsely chopped.
Add the olive oil and pulse again until the mixture is blended but still maintains a chunky texture.
Stir in the remaining 6g of minced garlic and season with salt and pepper to taste.
Spread the pea pesto onto plates, top with meatballs, and serve with crusty bread.
Chef's Notes
- For extra tender meatballs, avoid overmixing the lamb mixture. Mix just until the ingredients are combined to prevent toughening.
- Don't overcook the peas when blanching; they should be bright green and still have a slight bite, as they will be processed and served mostly raw in the pesto.
- The key to a great pesto is texture. Pulse the ingredients in the food processor rather than blending to a smooth paste to achieve the desired chunky consistency.
- If you don't have panko, regular breadcrumbs can be used, but they may absorb more liquid, potentially leading to a softer meatball. Toasting them lightly beforehand can help.
Storage
Refrigerator: 3 days — Store meatballs and pesto in separate airtight containers.
Freezer: 1 month — Freeze cooked meatballs only; pesto texture may degrade when thawed.
Reheating: Reheat meatballs in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
