How to Make Spiced Lamb Meatballs with Green Raisin Pesto | Tasti
Prep Time:
40 minutes
Cook Time:
10 minutes
Servings:
30 meatballs
Ingredients
  • 2 cups packed mint leaves
  • 1 cup packed flat parsley leaves
  • ½ cup extra-virgin olive oil
  • 3 tablespoons golden raisins
  • 1 large garlic clove, roughly chopped
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • Salt and pepper, to taste
  • 1 pound ground lamb
  • 1 large egg
  • ⅔ cup panko bread crumbs
  • 2 tablespoons whole milk
  • 1½ teaspoons salt
  • ½ teaspoon whole coriander, toasted and ground
  • ½ teaspoon whole cumin seeds, toasted and ground
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper flakes
  • Sumac or Aleppo pepper, for garnish
  • Warm pitas
  • Thinly sliced yellow onions
  • Pickled jalapeños
  • Mixed fresh herbs (such as mint, cilantro, tarragon and oregano)
Directions
  1. Make the green raisin pesto: In a food processor, combine the mint, parsley, olive oil, raisins, garlic, lemon juice and zest. Season with salt and pepper. Pulse until smooth. Transfer to a bowl (makes ¾ cup); set aside. Make ahead: Pesto can be made the day before, then should be covered and chilled. Remove from the fridge and bring to room temperature before serving.
  2. Make the lamb meatballs: Preheat the oven to 400°. In a large mixing bowl, combine all ingredients until everything is evenly mixed. Using your hands, roll the lamb mixture into thirty ½-ounce balls and transfer to a parchment-lined sheet tray.
  3. Bake the meatballs until golden brown and cooked through, 8 to 10 minutes.
  4. Garnish the meatballs with the sumac or Aleppo pepper and serve on a platter with the green raisin pesto, pita, onions, pickled jalapeños and herbs.