Lamb Meatballs & Mint Pesto Linguine

In a food processor or blender combine all ingredients for pesto except for the oil. With the processor or blender running, slowly drizzle in the olive oil until smooth and emulsified. Transfer to small bowl and refrigerate until ready to use.

In the bowl of a stand mixer using a paddle attachment, combine all ingredients for meatballs. Beat until well-combined. If you do not have a stand mixer, you can use your hands. Cover with plastic wrap and refrigerate for 1 hour to let flavors develop.

Preheat oven to 375 F.

Line a rimmed sheet pan with parchment paper. Roll meat into balls less than 1 inch in size (about 2 teaspoons or a medium scoop) and place on the lined sheet pan. Keep a bowl of cold water beside you to dampen your hands with; it helps keep your hands from getting sticky.

Bake for 15 minutes.

While meatballs are in the oven, boil your pasta according to package instructions for al dente. When done drain it.

In a large skillet over medium-high heat drizzle 1 tablespoon olive oil. Add the drained pasta, artichokes, pine nuts, red pepper and mint pesto. Saute until hot and well combined. Serve pasta topped with meatballs and sprinkled with feta cheese crumbles.

To make ahead:
– Pesto can keep refrigerated in a sealed container for a week.
– Prior to cooking, meatballs can be frozen until ready to use. Line a sheet pan with parchment paper, roll your meatballs, line up on a sheet pan and freeze. Transfer the frozen meatballs to a resealable bag until ready to use. When you are ready to use, place meatballs on parchment paper lined sheet pan and bake at 375 F for 25-30 minutes. No need to thaw.