Albóndigas de cordero especiadas con pesto de pimiento piquillo

Ingredientes

• 1 lb. ground lamb
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 Tablespoon chopped fresh mint
• 1/4 cup finely chopped parsley
• 2-1/2 Tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1 teaspoon kosher salt, plus some extra
• 1/8 teaspoon ground black pepper
• 1 garlic clove, grated/smashed
• 1/2 of small onion, grated
• 2 Tablespoons Extra Virgin Olive Oil
• 1 jar (10oz) Piquillo Peppers
• 1/4 cup pine nuts, toasted
• 3 garlic cloves
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup (at least) Extra Virgin Olive Oil
• Plain whole-milk Greek yogurt

Preparación

1. 1

   --- Meatballs: ---

2. 2

   Place a rack in the upper third of the oven; preheat to 425°F.

3. 3

   Combine all the meatball ingredients in a large bowl and mix together. Add lamb and mix with your hands until evenly distributed.

4. 4

   Gently roll lamb mixture into 1½" diameter balls (about the size of a golf ball). You should have about 20-21. I use a small ice cream scoop like this one. Place meatballs on a rimmed baking sheet.

5. 5

   Bake meatballs until browned and cooked through - about 8–10 minutes.

6. 6

   --- Piquillo Pepper Pesto: ---

7. 7

   Add all ingredients except the olive oil in a food processor and combine.

8. 8

   With the processor running, slowly pour in the olive oil and process until the pesto is thoroughly pureed - about a minute. Reserve for assembly. If pesto is a bit thick, just add more olive oil. Taste pesto; season with more salt if needed.