Just had 2-3 perfect days up at the beach
Ruakaka, just the most perfect idyllic spot
This is New Zealand, at its Best Folks
I was on lunch so I thought this Lamb Meatballs recipe,
Drizzled with a Feta Dip, nestled in a pond of
Raisin, Mint and Parley Pesto would be just the ticket
And it was...
I found this recipe in Bon Appetit, a source of excellent inspiration
Raisin Pesto
2 cups mint leaves
5 tablespoons golden raisins
1 cup parsley leaves with tender stems,
½ cup extra-virgin olive oil
1 garlic clove peeled and chopped
Sea salt and freshly ground black pepper
Meatballs
1 large egg
½ cup Panko (Japanese breadcrumbs)
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
Sea salt
¼ teaspoon ground turmeric
¼ cup finely chopped parsley
1 clove garlic peeled and grated
1 pound ground lamb
2 tablespoons olive oil
Flatbread and whole-milk Greek yogurt (for serving)
Or If you live in New Zealand use Lisa’s Feta and Caramelized Onion Dip
To make Pesto
Place all the ingredients into blender and pulse till blended
Taste and set aside
If it needs any more seasoning adjust at this stage
Meatballs
In a large bowl, combine egg, panic, cumin, red pepper flakes, sea salt,
and oil
Finely grate garlic clove into mix
Add lamb and mix with your hands till well combined
You can make everything to this stage and refrigerate till ready to use
Turn oven onto 200C
Gently roll lamb mix, into balls about the size of a golf ball
Transfer to a rimmed lightly oiled baking sheet spacing evenly
Roast meatballs until browned and lamb is cooked through
8-10 minutes
OR you can cook them on the BBQ which is what we did
because it is Summer and the BBQ is King
Spread a flat serving dish with the Pesto
Lay the cooked Meat Balls on top
Drizzle with Yogurt or The Onion Dip if you are using it
Serve with a very Fresh and Crisp Salad
I used Crisp Mixed Greens, Red capsicum, For a touch of sweetness
Mango and top with Chives and French dressing
Happy Family
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