Ingredients: |
Ingredients: INGREDIENTS 1 large egg ½ cup panko (Japanese breadcrumbs) ½ tsp. ground cumin ¼ tsp. crushed red pepper flakes ¼ tsp. ground turmeric ¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems 2 Tbsp. plus ½ cup extra-virgin olive oil 1½ 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)
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Directions: |
Directions:RECIPE PREPARATION Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1½ tsp. 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 1½"-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 ½ cup 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.
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. |