Chef Collins from The Macintosh Restaurant shares a recipe on how to make delicious lamb meatballs with mint pesto and jalapeno cheddar grits.


• 1 pound of ground lamb (preferably from Arcadia Meat Market)

• 2 slices of bacon, diced

• 1 egg

• 2 tablespoons of milk

• 1/4 of cup of panko bread crumbs

• 1/4 of cup parmesan reggiano (grated)

• 1 tablespoon of parsley chopped fine

• 1 tablespoon of kosher salt

• 1 teaspoon of ground cumin

• 1 teaspoon of granulated garlic

• 1/2 a teaspoon of red pepper flakes

• zest of 1 lemon


In a large mixing bowl combine all ingredients and mix well.

Portion meatballs to 3 oz and roll into a ball.

Heat cast iron skillet over medium high heat.

Add 2 tsp cooking oil to pan, followed by meatballs, one at a time.

Sear for approximately 2 minutes per side or until a golden-brown crust is developed.

Transfer to a 350-degree oven and bake for 12-15 minutes or until internal temperature of 160 degrees is achieved.

Serve on a bed of Jalapeno Cheddar Grits with a side of Mint Pesto.

Jalapeno Cheddar Grits


• 2 cups of heavy cream

• 2 cups of chicken stock

• 1 cup of white or yellow grits

• 4 tablespoons of butter

• 4 ounces of white cheddar shredded

• 1/2 a cup of diced jalapenos, no seeds


Add heavy cream and chicken stock in a pot and heat over medium high heat until bowling.

Slowly add grits while whisking.

Lower heat to low and cover.

Whisk grits every 3-4 minutes to keep grits from sticking.

Cook for 20-25 minutes.

Remove heat and add cheese a little at a time while whisking until completely incorporated.

Stir in jalapenos.

Mint Pesto


• 2 cups of mint leaves

• 1/4 cup of walnuts (toasted)

• 3 cloves of roasted garlic

• 1 lemon (juice and zest)

• 1/2 of cup extra virgin oil

• 1/4 of cup feta cheese

• Salt and pepper, to taste


Place mint, walnuts, and lemon zest in a food processor and pulse until everything is chopped finely; scrape down often.

With the food processor running slowly stream in oil until a smooth texture is achieved.

Add in lemon juice and feta and pulse to combine.

Store in airtight container.

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