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Spicy Lamb Meatballs with Raisin Pesto

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Ingredients

Large egg 1
Panko 1/2 cup (Japanese breadcrumbs)
Ground cumin 1/2 tsp
Crushed red pepper flakes 1/4 tsp
Ground turmeric 1/4 tsp
Finely chopped parsley 1/4 cup (1 cup parsley leaves with stems in reserve)
Extra-virgin olive oil 2 Tbsp. and 1/2 cup
Kosher salt 1 1/2 tsp and some more
Garlic cloves 2
Ground lamb 1 lb
Mint leaves 2 cups
Golden raisins 3 Tbsp
Whole-milk Greek yogurt Plain (for garnishing)

Spicy Lamb Meatballs with Raisin Pesto

Features:
  • Spicy
  • Medium

Ingredients

Directions

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A very rewarding meatballs recipe made in strong spices flavor with a cooling yogurt garnish lastly smeared by the brightness of sweet mint pesto. This recipe is a tradition of Middle East cuisine that cooks on naturally fat ground lamb so that the juiciness of the dish is maintained even on baking.

Steps

1
Done

Step 1

With a rack on the upper part of the oven preheat it to 425°F.

2
Done

Step 2

In a separate large bowl combine cumin, egg, red pepper flakes, panko, finely chopped parsley, turmeric, oil, and salt. Grate 1 clove of garlic finely into the bowl add the lamb to the mixture and mix well with hands thoroughly so that the spices are evenly distributed.

3
Done

Step 3

Now gently form lamb balls of 1 1/2"-diameter out of the mixture(around 20 balls should be prepared).

4
Done

Step 4

Place the balls evenly apart on a rimmed baking sheet. Bake the meatballs till they turn brown thoroughly for 8-10 minutes.

5
Done

Step 5

In the meanwhile prepare the sauce by making a puree of the mint along with raisins, parsley leaves, mint stems, garlic cloves, oil and pinch of salt and blend well till smooth. Add salt as per taste.

6
Done

Step 6

Yogurt the plate and divide the meatballs and pesto on top of that.

7
Done

Step 7

The entire dish can be prepared ahead separately and stored. Meatballs can be prepared and stored uncooked in freezer 2 months ahead while the raisin pesto can be made 2 days ahead.

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