Ingredients

Adjust Servings:

	1 Large egg
	0.5 cup Panko or Japanese breadcrumbs
	0.5 tsp Cumin ground
	0.25 tsp Crushed red pepper flakes
	0.25 tsp Ground turmeric
	0.25 cup Finely chopped parsley
	1 cup Parsley leaves with tender stems
	2 Tbsp Olive Oil
	0.5 cup Extra-virgin olive oil
	1.5 tsp. Salt or more, to taste
	2 Garlic cloves
	470 grams Lamb
	2 cups Mint leaves
	3 Tbsp Golden raisins
	1 cup Plain whole-milk Greek yogurt (for serving)

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Spicy Lamb Meatballs with Raisin Pesto

Name: Spicy Lamb Meatballs with Raisin Pesto
Yield: 4 Servings
Ingredients: : 1; : 0.5 cup; : 0.5 tsp; : 0.25 tsp; : 0.25 tsp; : 0.25 cup; : 1 cup; : 2 Tbsp; : 0.5 cup; : 1.5 tsp.; : 2; : 470 grams; : 2 cups; : 3 Tbsp; : 1 cup

Features:

Cuisine:

Serves 4
Medium

Ingredients

1
0.5 cup
0.5 tsp
ground
0.25 tsp
0.25 tsp
0.25 cup
1 cup
2 Tbsp
0.5 cup
1.5 tsp.
or more, to taste
2
470 grams
2 cups
3 Tbsp
1 cup

Directions

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.

Steps

1 Done	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.
2 Done	Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
3 Done	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.
4 Done	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 Done	Spread yogurt over plates and divide pesto and meatballs on top.
6 Done	Notes 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.