Name: Spicy Lamb Meatballs with Raisin Pesto
Yield: 4 servings
Ingredients: 1 large egg; 1/2 cup panko (Japanese breadcrumbs); 1/2 tsp. ground cumin; 1/4 tsp. crushed red pepper flakes; 1/4 tsp. ground turmeric; 1/4 cup finely chopped parsley, plus 1 cup parsley leaves with tender stems; 2 Tbsp. plus 1/2 cup extra-virgin olive oil; 1 1/2 tsp. kosher salt, plus more; 2 garlic cloves, divided; 1 lb. ground lamb; 2 cups mint leaves; 3 Tbsp. golden raisins; Plain whole-milk Greek yogurt (for serving)

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Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

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.

Recipe information

Yield
4 servings

Ingredients

1 large egg

1/2 cup panko (Japanese breadcrumbs)

1/2 tsp. ground cumin

1/4 tsp. crushed red pepper flakes

1/4 tsp. ground turmeric

1/4 cup finely chopped parsley, plus 1 cup parsley leaves with tender stems

2 Tbsp. plus 1/2 cup extra-virgin olive oil

1 1/2 tsp. kosher salt, plus more

2 garlic cloves, divided

1 lb. ground lamb

2 cups mint leaves

3 Tbsp. golden raisins

Plain whole-milk Greek yogurt (for serving)

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Spread yogurt over plates and divide pesto and meatballs on top.
Do Ahead
Step 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.

TagsMeatball Parsley Herbs & Spices Ground Lamb Lamb Meat Mint Raisin Dried Fruit Fruit Main Starter Dinner Nut Free Quick Meal Prep Weeknight Meals Oven Bake Bon Appétit

Recipe notes

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