Spicy Lamb Meatballs with Raisin Pesto
Tender, spiced lamb meatballs served with a unique mint-raisin pesto and creamy Greek yogurt. This Middle Eastern-inspired dish combines aromatic spices like cumin and turmeric with fresh herbs for a flavorful and elegant meal.
Ingredients
- •1 whole large egg
- •½ cup panko
- •½ tsp ground cumin
- •¼ tsp crushed red pepper flakes
- •¼ tsp ground turmeric
- •1¼ cup parsley
- •⅝ cup extra-virgin olive oil
- •1½ tsp kosher salt
- •2 cloves garlic
- •1 lb ground lamb
- •2 cups mint leaves
- •3 Tbsp golden raisins
- •1 cup Greek yogurt
Cooking Instructions
- 1.
Place a rack in upper third of oven; preheat to 425°F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1 1/2 tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
10 min
- 2.
Gently roll lamb mixture into 1 1/2"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8-10 minutes.
10 min
- 3.
Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
5 min
- 4.
Spread yogurt over plates and divide pesto and meatballs on top.
5 min
- 5.
Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.
