Lamb Meatballs & Mint Pesto Linguine Recipe

Name: Lamb Meatballs & Mint Pesto Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Mint Leaves; 1/2 cups Flat Leaf Parsley; 4 cloves Garlic; 1 whole Lemon, Zested; 1/2 whole Lemon, Juiced; 4 Tablespoons Pine Nuts; 1 teaspoon Salt; 4 Tablespoons Olive Oil; 1 pound Ground Lamb; 1 whole Small Onion, Finely Chopped; 2 Tablespoons Mint Pesto; 1 teaspoon Ground Coriander; 1 teaspoon Kosher Salt; 1/2 teaspoons Ground Cumin; 3 Tablespoons Semolina Flour Or Plain Breadcrumbs; 1 whole Egg; 8 ounces, weight Package Dry Linguine (or Any Long Noodle Pasta); 1 Tablespoon Olive Oil; 1 jar Quartered Artichokes, Drained, 16 Ounce Jar; 4 Tablespoons Pine Nuts; 1 jar Roasted Red Peppers, Drained And Sliced, 16 Ounce Jar; Feta Cheese Crumbles, As Desired For Garnish

Servings: persons

2 cups Mint Leaves
1/2 cups Flat Leaf Parsley
4 cloves Garlic
1 whole Lemon, Zested
1/2 whole Lemon, Juiced
4 Tablespoons Pine Nuts
1 teaspoon Salt
4 Tablespoons Olive Oil
1 pound Ground Lamb
1 whole Small Onion, Finely Chopped
2 Tablespoons Mint Pesto
1 teaspoon Ground Coriander
1 teaspoon Kosher Salt
1/2 teaspoons Ground Cumin
3 Tablespoons Semolina Flour Or Plain Breadcrumbs
1 whole Egg
8 ounces, weight Package Dry Linguine (or Any Long Noodle Pasta)
1 Tablespoon Olive Oil
1 jar Quartered Artichokes, Drained, 16 Ounce Jar
4 Tablespoons Pine Nuts
1 jar Roasted Red Peppers, Drained And Sliced, 16 Ounce Jar
Feta Cheese Crumbles, As Desired For Garnish

1
In a food processor or blender combine all ingredients for pesto except for the oil.
2
With the processor or blender running, slowly drizzle in the olive oil until smooth and emulsified.
3
Transfer to small bowl and refrigerate until ready to use.
4
In the bowl of a stand mixer using a paddle attachment, combine all ingredients for meatballs.
5
Beat until well-combined.
6
If you do not have a stand mixer, you can use your hands.
7
Cover with plastic wrap and refrigerate for 1 hour to let flavors develop.
8
Preheat oven to 375 F.
9
Line a rimmed sheet pan with parchment paper.
10
Roll meat into balls less than 1 inch in size (about 2 teaspoons or a medium scoop) and place on the lined sheet pan.
11
Keep a bowl of cold water beside you to dampen your hands with; it helps keep your hands from getting sticky.
12
Bake for 15 minutes.
13
While meatballs are in the oven, boil your pasta according to package instructions for al dente.
14
When done drain it.
15
In a large skillet over medium-high heat drizzle 1 tablespoon olive oil.
16
Add the drained pasta, artichokes, pine nuts, red pepper and mint pesto.
17
Saute until hot and well combined.
18
Serve pasta topped with meatballs and sprinkled with feta cheese crumbles.
19
To make ahead: Pesto can keep refrigerated in a sealed container for a week.
20
Prior to cooking, meatballs can be frozen until ready to use.
21
Line a sheet pan with parchment paper, roll your meatballs, line up on a sheet pan and freeze.
22
Transfer the frozen meatballs to a resealable bag until ready to use.
23
When you are ready to use, place meatballs on parchment paper lined sheet pan and bake at 375 F for 25-30 minutes.
24
No need to thaw.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups Mint Leaves, 1/2 cups Flat Leaf Parsley, 4 cloves Garlic, 1 whole Lemon, Zested, and more.

Yes, Lamb Meatballs & Mint Pesto Linguine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Meatballs & Mint Pesto Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions