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
INGREDIENTS
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
INSTRUCTIONS
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, decor with fresh basil and powdered/finely chopped pistachios