• 1 large egg

• 1/2 C panko (Japanese breadcrumbs)

• 1/2 tsp ground cumin

• 1/4 tsp crushed red pepper flakes

• 1/4 tsp ground turmeric

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

• 2 Tbsp, plus 1/2 C extra-virgin olive oil

• 1 1/2 tsp kosher salt, plus more

• 2 garlic cloves, divided

• 1 pound ground lamb

• 2 C mint leaves

• 3 Tbsp golden raisins

• Plain whole-milk Greek yogurt (for serving)

Directions: Place a rack in upper third of oven; preheat to 425 degrees. Combine egg, panko, cumin, red pepper flakes, turmeric, 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. Roll lamb mixture into 1 1/2-inch-diameter balls (about the size of a golf ball). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8 to 10 minutes. Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 C oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed. Spread yogurt over plates and divide pesto and meatballs on top.


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