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This is equally good hot, as a sort of “meatloaf,” with mashed potatoes & mushroom gravy; or cold, in
sandwiches; or as a classic pâté, served with mustard, cornichons etc. Once it’s well-chilled, you can easily
slice it quite thinly.
It’s a good basic recipe which can also accommodate all kinds of different nuts, cheeses and herbs. I’ve
added diced roasted red peppers, for looks; and sometimes mix in a tablespoon of tomato paste.
You can double it easily and successfully.

Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.