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Lamb Meatballs with Raisin Pesto Recipe

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This recipe for Lamb Meatballs with Raisin Pesto is from Eat Shit, Co, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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