Ingredients
- 1 large egg
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp ground turmeric
- 1/4 cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
- 2 tbsp plus 1/2 cup extra virgin olive oil
- 1 1/2 tsp kosher salt, plus more
- 2 garlic cloves, divided
- 1 lb ground lamb
- 2 cups mint leaves
- 3 tbsp golden raisins
- Plain whole-milk Greek yogurt, for serving
Instructions
Place a rack in the upper third of the oven; preheat to 425°F. Combine the egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 tbsp oil, and 1 1/2 tsp salt in a large bowl. Finely grate 1 garlic clove into the bowl. Add the lamb and mix with your hands until evenly distributed.
Gently roll the lamb mixture into 1 1/2"-diameter balls (about golf-ball-sized; you should get about 20). Place on a rimmed baking sheet, evenly spaced. Bake until browned and cooked through, 8–10 minutes.
Meanwhile, purée the mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste the pesto and season with more salt if needed.
Spread yogurt over plates and divide the pesto and meatballs on top.