Spicy Lamb Meatballs with Greek Yoghurt and Mint Raisin Pesto

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Juicy, tender, and ultra-flavourful lamb meatballs, thanks to all the wonderful spices, served with creamy Greek yoghurt and mint raisin pesto. They are baked in the oven and all cooked evenly throughout without hovering over the skillet and flipping when you are pan frying them.
The mint pesto keeps well in the fridge for a few days. It also freezes well – leftover can be frozen in an ice cube tray. You can also make an extra batch of meatball and keept them frozen for up to 2 months.

Meatball	Mint Raisin Pesto
1 Large egg 50 g Panko (Japanese breadcrumbs) 1 tsp Ground cumin 1/3 tsp Crushed red pepper flakes 1/4 tsp Ground turmeric 1 Large garlic clove, minced A handful of flat parsley, finely chopped 1 tbsp Bacon fat, melted (or olive oil) 1 tsp Sea salt 400 g Ground lamb	35 g Mint leaves, thick stems removed 20 g Parsley leaves, thick stems removed 3 tbsp Golden raisins 1 clove Garlic, minced 1 tsp Lemon zest Juice of 1 lemon 120 ml Extra-virgin olive oil 1/2 tsp Sea salt Plain Greek yoghurt (for serving) Red Peppercorns (optional, for serving)

1. Preheat oven to 220C/425F. Combine egg, panko, cumin, red pepper flakes, turmeric, minced garlic, finely chopped parsley, bacon fat, and salt in a large bowl. Add in ground lamb and mix well.
2. Roll teaspoons of mince mixture into balls. You should have about 30 meatballs. Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs in the middle of hot oven until browned and cooked through, 8-10 minutes.
3. Process mint, parsley leaves, raisins, garlic clove, lemon zest and juice, olive oil, and salt in a blender until smooth. Taste pesto and season with more salt if needed.
4. Spread yoghurt over plates and divide pesto and meatballs on top. Sprinkle some red peppercorns over if using.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com