Spicy Lamb Meatballs with Raisin Pesto

Ingredients for Spicy Lamb Meatballs with Raisin Pesto

• 1 stort ägg

• 60g panko (Japanese breadcrumbs)

• 1/2 teskedar malen kummin

• 1/4 teskedar krossade röda chiliflakes

• 1/4 teaspoons ground turmeric

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

• 2 tablespoons plus 120ml extra-virgin olive oil

• 1 1/2 teaspoons kosher salt, plus more

• 2 garlic cloves, divided

• 450g lamb mince

• 2 cups mint leaves

• 3 matskedar gula russin

• Plain whole-milk Greek yoghurt (for serving)

How to make Spicy Lamb Meatballs with Raisin Pesto

Place a rack in upper third of oven; preheat to 218°C. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 tablespoons oil, and 1 1/2 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 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.

Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 120ml oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.

Spread yoghurt over plates and divide pesto and meatballs on top.

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.

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