5 from 12 votes
Pistachio Lamb Meatballs
These Pistachio Lamb Meatballs combine ground lamb with finely chopped pistachios, Parmesan, and fresh herbs to create tender meatballs with a nutty crunch. Soaked ciabatta bread and panko breadcrumbs help maintain a moist texture, while baking in olive oil ensures a gentle roast. The pistachios provide a distinctive flavor and texture contrast, balanced by thyme and parsley. They pair well with glazed carrots and creamy mashed potatoes, making a well-rounded meal.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Calories:
697 kcal
Course:
Main Course
Cuisine:
Italian, British
Ingredients
- 2 ciabatta bread thick slices, rustic
- 100 ml milk
- 120 g panko breadcrumbs
- 2 tablespoon Parmesan Cheese grated
- 1 tablespoon parsley finely minced, fresh
- 80 g pistachio finely chopped
- 1 teaspoon thyme fresh leaves
- 300 g Minced lamb
- sea salt freshly-cracked
- black pepper freshly-cracked
- 2 tablespoon extra-virgin olive oil
To Serve:
- carrots see notes, glazed
- potatoes mashed, 3-ingredient
Instructions
- Preheat oven to 180°C, and arrange the baking tray onto the middle shelf.
- Cut the bread into small cubes and place them into a bowl with the milk. Allow the bread to sit for a few minutes then drain it and squeeze the milk in excess with your hands and place it in a large bowl.
- Add in the panko breadcrumbs, Parmesan cheese, parsley, pistachios and thyme, and combine all the ingredients together.
- Add in the minced lamb, season generously with salt and pepper, and mix gently, but thoroughly, with your hands to combine all the ingredients.
- Take off a small piece of the meat mixture and gently roll between your hands to form 1-inch meatballs (about 1 full tablespoon each).
- Cover a baking tray with parchment paper, and brush with extra-virgin olive oil. Place the prepared meatballs on top, and gently roll them onto the olive oil to lightly coat them. Arrange the meatballs onto the baking tray, making sure there's enough space between each other.
- Bake in the oven for about 15 minutes, until they're nicely browned and cooked through.
- Remove from the oven, place on a large serving dish and serve with glazed carrots and mashed potatoes on the side.
Cup of Yum
Notes
- To pan-fry the meatballs, brown them undisturbed in olive oil over medium heat on all sides, then drain excess oil with kitchen paper before serving.
- For glazed carrots, toss halved carrots with maple syrup, olive oil, salt, pepper, and thyme; bake at 180°C for 20 minutes until tender but still slightly crisp.
Nutrition Information
Calories
697kcal
(35%)
Carbohydrates
89g
(30%)
Protein
28g
(56%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Cholesterol
39mg
(13%)
Sodium
945mg
(39%)
Potassium
309mg
(7%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
165IU
(3%)
Vitamin C
2mg
(2%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 697
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 89g | 30% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 945mg | 39% |
| Potassium | 309mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.