Lamb Meatballs With Pea Pesto

Delicious. Served with orzo and good bread. Couldn’t get basil but spinach subbed fine in the pesto. Came together quickly!

I substituted the lamb for turkey with great results, added some lemon zest and juice to the pesto to brighten it. Rave reviews

Delicious and easy to make. I reduced the garlic just a little bit for both the meatballs and the pistou. I also added a squeeze of lemon to the pistou to keep the color a nice bright green. I'll make this again.

Easy and delicious. Keeper. Made largely per recipe but for grating, not mincing, garlic using 2'ish cloves in lamb and 1 in peas. Had to modify to be gluten free; used Bob's old fashioned oats chopped into fine pieces to soak in the milk for several minutes before stirring in egg and proceeding. Worked really well. Refrigerating meat mixture for 30 - 40 min before forming meatballs makes it a breeze to work with. Took about 20'ish min to done not 15 of recipe.

I did my meatballs in a cast iron skillet on the stove which gave a lovely crust. For the pistou, I added a small squeeze of lemon for lift (and to help keep it a lovely bright green). Would definitely swap out some basil for a bit of mint next time, I think that would provide the missing oomph. Sweetness of the peas came through nicely.

Add a package of mint to the basil sauce

If you reduce the garlic in the pistou, add a squeeze of lemon, and top with good feta, these meatballs are fantastic. Oh, and I subbed some mint for basil.

Very tasty but check the meatball after 10 min with thermometer - mine were done. Easy to make night before and just pop in the oven. The pistou was too pea-forward and bland for me, so I added to taste more olive oil and salt, as well as some lemon juice and a healthy sprinkle of grated parm. Will make again!

This is easy to make and will now be a go to meal for us, flavorful and not one drop of lamb meatball or sauce was left. I served it with a side of simple angel hair pasta with evoo-lemon/pepper.

We made this for Easter with orzo and asparagus. By themselves, the meatballs were too much...too salty? Too oniony? We weren't sure what was wrong. When slathered in the pea pistou, however, they were delicious. Next time, I would make extra pistou and reduce the salty and shallots. Note: make sure to mince the shallots very very fine.

I made this for an early Easter dinner and it was fabulous! I doubled the recipe, and made 4 large meatballs per pound (cooked them longer -about 25 min or so). I also baked them on a Silpat lined baking pan vs. a greased baking sheet. Everyone LOVED the meatballs and especially loved the pea pistou. Per other people's comments, I watched my garlic quantities. I used 2 large cloves in the meatballs and used 1 clove (in my doubled recipe) for the pistou. I will definitely make this again.

Made this into an Easter dinner and we really enjoyed it. The bottoms of the meatballs were a little baked-to-crusty and as someone who loves that, I thought they were great - and I was doubtful about the pea pistou, and was so glad I made it. Also boiled and mashed a carrot/parsnip combo on the side, leaving them lumpy. The meal had a ton of texture between the lamb, the pistou and the root vegges. My mother used to grind the lamb herself, but I just bought ground lamb and it still delivered.

Yum! I made this without peas after realizing 1/3 way through that I didn’t have any. It would have added depth, I think, and made it more of a meal, rather than a dish with bread. I would definitely make it again. 12 meatballs is perfect for a family of 4. My only issue with this dish is that the garlic measurements were given as tablespoons/teaspoons rather than cloves. Unlike another reviewer, I didn’t find the garlic overwhelming, but I followed the recipe as written and used basil.

This was so simple and delicious! Definitely will be a go-to crowd pleaser. Based on another comment, I reduced the total amount of garlic and also pasted it in order to get the most flavor but mellow it out at the same time.

I made this for a casual Easter dinner. I served labneh on the side with the pistou; it helped tame the formidable garlic. My husband and I both loved it.