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Lamb Meatballs with Raisin Pesto Recipe

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This recipe for Lamb Meatballs with Raisin Pesto, by , is from Eat Shit, Co, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Tiangco

Category:
Category:

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)

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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
some time bro
Personal Notes:
Personal Notes:
this looks dank so you need to make it for us. because. we need to experience this dankness.

 

 

 

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