Lamb & Mint Meatballs with Tomato Broth

This recipe would also make a great appetizer- serve the meatballs on skewers.  Serve with 
tomato broth  and  mint yogurt on the side as a dipping sauce. 

1 pound ground lamb
2 Tablespoons Mint & Pistachio Pesto * 
1 Tablespoon chopped yellow onion 
1 Tablespoon pine nuts 
1 teaspoon kosher salt
1/8 teaspoon cracked black pepper
1 Tablespoon extra virgin  olive oil 
1 cup Passata or tomato sauce 
1 cup chicken broth 

In a medium bowl, mix the lamb, mint, onion,  pine nuts, salt and pepper.  Roll into 1 inch meatballs. 
In a large saute pan, heat the olive oil until warm. Add the meatballs and brown on all sides. Add the tomato sauce and chicken broth. Simmer, covered, over low heat until the meatballs are cooked through, about 8-10 minutes. Serve over couscous.  Garnish with fresh mint and dollop of Greek yogurt sauce {1/4 cup yogurt plus 1 teaspoon Mint and Pistachio Pesto } 

Serves four to six. 

* Substitute with 2 Tablespoons finely chopped fresh mint leaves

Buon appetito! copyright 2010 Alisa Barry


Linda Starr said...

I love lamb and mint and them together too, this looks like a great recipe, can't wait to try it.

Fifi Flowers said...

Oooo h that looks sooooo YUMMY!