“A rewarding recipe!”
Serving: 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
1/2 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)
Direction
In upper oven third, put a rack; preheat to 425°F. In a big bowl, mix 1 1/2 tsp. salt, 2 tbsp. oil, finely chopped parsley, turmeric, red pepper flakes,
cumin, panko and egg. Grate 1 garlic cloves finely into bowl. Add lamb; with your hands, mix till distributed evenly.
Roll lamb mixture gently to 20 1 1/2-in. diameter balls, around golf ballsized. Put onto rimmed baking sheet, evenly spacing apart; bake meatballs
for 8-10 minutes till cooked through and browned.
Meanwhile, puree big pinch of salt, leftover 1/2 cup oil, leftover garlic clove, parsley leaves with the tender stems, raisins and mint till smooth in a
blender. Taste pesto; if needed, season with extra salt.
Spread yogurt on plates; divide meatballs and pesto on top.
You can make pesto 2 days ahead. Cover; chill. You can form meatballs 2 months ahead; freeze for 2 hours till firm on baking sheet. Put into freezer
bag; keep frozen.
