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Spicy Lamb Meatballs with Raisin Pesto

Spicy Lamb Meatballs with Raisin Pesto

Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.


4 servings


large egg


cup panko (Japanese breadcrumbs)


tsp. ground cumin


tsp. crushed red pepper flakes


tsp. ground turmeric


cup finely chopped parsley, plus 1 cup parsley leaves with tender stems


Tbsp. plus ½ cup extra-virgin olive oil

tsp. kosher salt, plus more


garlic cloves, divided


lb. ground lamb


cups mint leaves


Tbsp. golden raisins

Plain whole-milk Greek yogurt (for serving)


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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