lamb is my red meat of choice. i tend to only have lamb 1-2x a month, and when i do, meatball version is one of my favorite ways.

they’re great as appetizers for a gathering, in a bowl of pasta with pesto sauce, sliced on a sandwich with hummus or enjoyed on the side of a herb filled salad.

Serving Size: truly depends on the size you choose to make - but this recipe made 2 dozen and each meatball was about 2” in diameter


  • 1 tablespoon ground cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4-5 tablespoons chopped pistachios (more or less as you desire)

  • 1 cup finely chopped basil (best done in a food processor)

  • 2 lbs of ground lamb


  • Preheat the oven to 375 degrees F

  • Cover a baking tray with foil and brush EVOO

  • In one large bowl, mix together all of the ingredients by hand

    • Really mix and mash these ingredients together, so everything is nicely incorporated

  • Grab a few pinches of the mixture and begin to roll them into rounded balls about 2” in diameter (use the length of your thumb as a rough measurement)

  • Place the meatballs on the baking tray, giving 2-3” of space between each

  • Bake for about 25 minutes total:

    • After first 10 minutes: Flip them over, rotate the pan and bake for another 10 minutes

    • After another 10 minutes: Using a knife, slice a little hole in the center of each meatball and bake for another 3-4 minutes

  • You can tell if they are done by slicing one of the meatballs in half (best to choose one in the center of the pan) and seeing no pink center

  • Remove from oven and carefully place the meatballs on a serving tray decored with fresh basil and powdered/finely chopped pistachios