Lamb meatballs with spinach tomato pesto

I created this dish with a mix of indian and italian in mind.  Think of lamb saag, but as a pesto with italian influence.  Instead of curd cheese, italian parmesan.  Add in flavours of cumin and coriander.  The result was wonderful, and my girls loved it.

lamb meatballs




500 g (1 lb) lamb mince

1 garlic glove, minced or finely grated

1 Tb ground cumin

1/2 tsp ground black pepper

1/2 tsp salt

2 Tb cider vinegar


1 brown onion, finely minced

3 cloves garlic, finely minced

1 can whole peeled tomato (~250 g, 8 oz)

250 g (1/2 lb) fresh spinach

1 Tb ground cumin

1/2 tsp ground nutmeg

1 tsp freshly ground black pepper

1 tsp salt or to taste


grated parmesan or romano to serve

crushed dried chiles to serve (optional)

For the meatballs, mix all ingredients well and then form small meatballs using your hands, about the size of walnuts.  Place in the fridge and let rest in the fridge for at least 30 min.

For the pesto, the onion and garlic need to be sautéed in a bit of oil until soft, and then all the ingredients placed into a blender and pureed until smooth.  Set aside.

Sauté the meatballs in a bit of oil until browned on all over.  Add the pesto sauce and simmer for about 15 min.  Boil some pasta (at least 250 g, or 1/2 lb) and then toss all together.  Serve topped with grated parmesan and crushed chile flakes (optional).

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