Tony’s Table: Lamb Meat Balls With Mint And Pesto Sauce
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
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)
1 cup Matzo Meal
-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
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.