Lamb Meatballs with Raisin Pesto
recipe by Andy Baraghani for Bon Appetit Test Kitchen
Ingredients:
- 1 large egg
- ½ cup panko breadcrumbs
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground turmeric
- ¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
- 2 tablespoons plus ½ cup extra-virgin olive oil
- 1 ½ teraspoons salt, plus more
- 2 garlic cloves, divided
- 1 lb. ground lamb
- 2 cups mint leaves
- 3 tablespoons 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, finely chopped parsley, 2 tablespoons oil, and 1 ½ teaspoons salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
- Gently roll lamb mixture into 1 ½” 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.
- Meanwhile, puree mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste the pesto; season with more salt if needed.
- Spread yogurt over plates and divide pesto and meatballs on top.
Do Ahead: 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 until ready to thaw and bake.
Try a yummy Greek salad, some roasted cauliflower, lemon roasted potatoes, or maybe lentils or barley with mushrooms as an appropriate side dish. What a great way to celebrate meatballs!
