Simply place all the ingredients in a high speed food processor.

Blitz until combined.

It should still have textured, so not too smooth.

Peel and finely dice the onion and garlic.

Zest the lemon.

Finely chop the parsley.

Place the mince, onion, garlic, lemon zest, parsley, paprika and optional chilli in a bowl.

Season with salt and pepper and mix well with your hands.

Shape into 16 to 20 meatballs.

To pan fry - Add a little olive oil to a non stick frying pan.

When hot add the meatballs.

Fry for 15 minutes, turning regularly until golden on the outside and cooked through.

Alternatively you can place on a greaseproof lined baking tray and roast in the oven (190 C fan assisted/ 375 F) for 20 - 30 minutes until lovely and golden brown.

Drain the juices after about 15 minutes and turn.

Serve the pesto over the meatballs or on the side for dipping.