← All recipes
Spicy Lamb Meatballs with Raisin Pesto
4 servings
Steps
- 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.
- 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.
Originally published at bonappetit.com. Reproduced for personal collection.
