See Also: Lamb Meatballs with Pine Nuts and Mint(recipes)
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Koftas (Lamb Meatballs in Spicy Gravy)(recipes)
Lamb and mint ravioli(recipes)
Mint and lemon roast lamb(recipes)

Lamb Meatballs with Pine Nuts and Mint (recipes)


Makes 24 small meatballs







2 pounds ground lamb

2 whole eggs

1 cup bread crumbs

½ cup toasted pine nuts, crushed

½ cup chopped fresh mint

½ cup chopped Italian parsley

1 tablespoon coriander, toasted and ground

½ tablespoon cumin seed, toasted and ground

2 tablespoon tomato paste

6 cloves garlic, minced

1 tablespoon kosher salt

½ tablespoon cracked black pepper



In a large bowl, mix ingredients well by hand or with a wooden spoon. Chill 1 hour. Preheat oven to 375 degrees. Roll meat mixture into golf-ball-size meatballs and arrange on a baking sheet. Cover with foil and bake for 30 minutes. Remove from oven and serve 2 per person with Romesco Sauce.





Romesco Sauce

Almond, Garlic & Red Pepper Sauce

Makes 4 cups



1 cup almonds, toasted

10 cloves garlic

1 cup extra virgin olive oil

2 tablespoons sherry vinegar

2-3 dried piquin chilies

2 cups charred, peeled, and chopped roasted red bell peppers

salt



Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers and tomatoes are blackened on all sides. Remove most of the skin and seeds from the pepper.



In a blended or food processor, puree the almonds, garlic, oil, vinegar, and chilies until smooth. Add peppers, replace the top and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4-5 days in the refrigerator.