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
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.
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.
Bake the meatballs until golden brown and cooked through, 8 to 10 minutes.
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.