© 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.
MeatballMint 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)

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.
Roll teaspoons of mince mixture into balls. You should have about 30 meatballs. Place on a rimmed baking sheet, ...