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Tony’s Table: Lamb Meat Balls With Mint And Pesto Sauce

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Tony's Table: Lamb Meat Balls

Tony’s Table: Lamb Meat Balls (Credit: CBS 2)

Tony-Tantillo-thumbnail Tony Tantillo
Tony Tantillo joined CBS 2 in 2000 as a food expert and contributes to...
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NEW YORK (CBS 2) — In this segment of Tony’s Table, CBS 2′s Tony Tantillo cooks up a tasty dish of lamb meat balls with mint and pesto sauce–perfect for Passover.

Lamb Meat Balls with Basil and Mint Pesto Sauce

Serves 4

2 lb fine ground lamb meat

1/3 cup vegetable oil

1 small onion, minced

2 cloves garlic minced

½ tsp paprika

1/8 tsp tumeric

1/8 tsp cayenne

¼ tsp cinnamon

1/8 tsp ground clove

½ tsp whole cardamom

½ tsp salt

1/8 tsp ginger powder

1 pinch saffron (optional)

2 eggs

1 cup Matzo Meal

Method

-in a sauté pan, cook the onions in the oil until transparent.

-add the garlic.

-When you can smell the garlic, add the rest of the ingredients except for the eggs and Matzo Meal.

-cook for 1 minute on low heat or until the spice mixture is toasted and opens up. Let cool.

-in a bowl, combine the lamb, spices, eggs and Matzo Meal and mix until combined.

-roll into 1 inch meatballs.

-cook in a sauté pan until golden brown.

Basil Pesto Sauce

1½ cups packed fresh basil leaves

½ cup fresh mint

1 Small Clove of Garlic

¼ cup toasted walnuts

2/3 cup extra virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

Method

Combine the basil, mint, garlic and walnuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

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