Lamb Meatballs (Spicy) with Raisin Pesto

By stancec44

Do Ahead: Raisin pesto can be made 2 days ahead. Cover and chill. Uncooked meatballs can be made 2 months ahead. Freeze on baking sheet until solid, about 2 hours, then transfer to a large freezer bag and keep frozen.

Ingredients

• 2 cups mint leaves
• 3 tablespoons golden raisins
• 1 cup parsley leaves with tender stems, plus 1/4 cup finely chopped
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, divided
• 1 1/2 teaspoons kosher salt, plus more
• 1 large egg
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground turmeric
• 1 pound ground lamb
• Flatbread and whole-milk Greek yogurt (for serving)

Preparation

Step 1

Place a rack in upper third of oven; preheat to 425°. Purée mint, raisins, 1 cup parsley leaves, ½ cup oil, 1 garlic clove, and a big pinch of salt in a blender until smooth; taste and adjust seasoning. Set pesto aside.

Combine egg, panko, cumin, red pepper, turmeric, ¼ cup finely chopped parsley, 1½ tsp. salt, and remaining 2 Tbsp. oil in a large bowl. Finely grate remaining garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.

Gently roll lamb mixture into 1½" balls, about the size of a golf ball (it’s okay if they’re not perfectly round). Transfer to a rimmed baking sheet, spacing evenly. Roast meatballs until browned and lamb is cooked through, 8–10 minutes.

Divide pesto and meatballs among bowls. Serve with flatbread and yogurt alongside.