NutritionSortLoading...
Loading...

1 large egg

½ c panko (Japanese breadcrumbs)

½ tsp ground cumin

¼ tsp crushed red pepper flakes

¼ tsp ground turmeric

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

2 Tbsp plus ½ c extra-virgin olive oil

1½ tsp kosher salt, plus more

2 garlic cloves, divided

1 lb ground lamb

2 c mint leaves

3 Tbsp golden raisins

Plain whole-milk Greek yogurt (for serving)

Select allAdd

1. Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp oil, and 1½ tsp salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.

2. Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20).

   DO AHEAD: Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.

3. Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.

4. Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ c oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed. DO AHEAD: Pesto can be made 2 days ahead; cover and chill.

5. Spread yogurt over plates and divide pesto and meatballs on top.

Tags: AndyBaraghani, Andy-Baraghani, Andy Baraghani, BonAppetit, Bon-Appetit, Bon Appetit, Dinner, Easter, Easy, Family, FavoriteChef, Favorite-Chef, Favorite Chef, FreezerMeal, Freezer-Meal, Freezer Meal, Healthyish, Lamb, Main, Meatball, Michele, MiddleEastern, Middle-Eastern, Middle Eastern, Nut-free, Quick, Raisin, Sauce, SheetPanDinner, Sheet-Pan-Dinner, Sheet Pan Dinner, WeeknightMeal, Weeknight-Meal, Weeknight Meal, Yogurt