Spicy Lamb Meatballs

Photo by Stephen Kent Johnson, Food Styling by Rebecca Jurkevich,
Prop Styling by Kalen Kaminski

from Bon Appétit

submitted by Anne Halsted

preparation time: 30 minutes

serves 4

1 large egg

½ cup Panko (Japanese breadcrumbs)

½ teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

¼ teaspoon ground turmeric

¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems

2 tablespoons plus ½ cup extra-virgin olive oil

1½ teaspoons Kosher salt, plus more

2 garlic cloves, divided

1 pound ground lamb

2 cups mint leaves

3 tablespoons golden raisins

Plain whole-milk Greek yogurt (for serving)

Place a rack in upper third of oven; preheat to 425 degrees F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 tablespoons oil, and 1½ teaspoons 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 1 ½ inch 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 to 10 minutes.

Pesto: meanwhile, puree 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.

Pesto can be made 2 days ahead, cover and chill. Meatballs can be formed 2 months ahead, freeze, uncooked, on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.