Ingredients
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1
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0.5 cup
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0.5 tspground
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0.25 tsp
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0.25 tsp
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0.25 cup
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1 cup
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2 Tbsp
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0.5 cup
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1.5 tsp.or more, to taste
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2
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470 grams
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2 cups
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3 Tbsp
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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
|
NotesPesto 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. |