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Jane Houston

Lamb meatballs & raisin herb pesto

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Servings: 4 adults
Course: 2 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course, Side Dish
Ingredients Method Notes

Ingredients
  

  • 500 grams lamb mince
  • 1 egg
  • 1 slice sourdough bread soaked in water, water squeezed out before adding.
  • 2 TBSP olive oil
  • 1 garlic clove
  • 3 TBSP fresh parsley
  • 2 TBSP fresh coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1 tsp salt
Herby Raisin Pesto
  • 1/3 cup dried raisins soaked in warm water until soft
  • 1 cup fresh parsley
  • 1 cup fresh mint
  • 1 cup fresh coriander
  • 1/2 cup olive oil
  • 2 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp salt 

Method
 

  1. Preheat the oven to 200 degrees celcius and line a baking tray with baking paper
  2. Take out a large bowl and add in the egg, lamb mince, olive oil, finely grated garlic clove, finely chopped parsley and coriander, cumin, turmeric and salt. Crumble in the soaked sourdough bread, ensuring the liquid has been squeezed out well into the sink beforehand. Mix well with your hands to combine
  3. Slightly wet your hands and begin rolling the balls into equal sized meatballs. Place onto the tray ready to bake.
  4. Place the meatballs into the oven to bake for 8 minutes
  5. Once cooked within remove the meatballs from the oven and set aside
Pesto
  1. Make the pesto by adding the coriander, parsley and mint leaves to a blender or processor with the olive oil, soaked and drained raisins, lemon juice, lemon zest and salt. Pulse/blend until well combined

Notes

Serve the meatballs with a dollop of the herby raisin pesto. You could also add this to a wrap or serve with a salad of your choice, roasted vegetables or tossed through pulse pasta.
Freezes well for up to 3 months.