This weekend I tucked into the Spicy Lamb Meatballs recipe from Bon Appétit that the internet is flipping out over, and for good reason; they’re incredibly quick and easy to make, the whole dish took about 30 minutes for me to pull together. 

Friends began texting me "have you made the meatballs dish yet?" With the Greek yogurt and Mint-Raisin Pesto veers just-this-side of healthy without being too smug about it. Spiked with turmeric and earthy cumin, it’s the minty raisin pesto that pulls it all together. You know me, I’m always here for a good sauce. 

The nicest trick here is roasting the meatballs at a high temperature so you can forgo the traditional pan sear, something I appreciate living in a NYC apartment where ventilation is nil and meatballs often result in a big greasy mess. After their quick 10 minute stay there, all that's left is blending the pesto and a chef-y minimalist stroke of yogurt on the plate. For the pesto I swapped in traditional raisins in place of the golden raisins, from what I can tell it still tasted great!

FWIW, when serving do not skimp on that pesto (you’ll have some leftover—may I suggest you heat up some flatbread to drag through it?) I threw in a handful of pickles my neighbor made a few weeks ago on the side to cut some of the richness of the lamb. Easiest spring lunch ever.

Spicy Lamb Meatballs with Raisin Pesto

Recipe text appears as written in Bon Appetit April 2018 Issue. 

INGREDIENTS

1 large egg
½ cup panko (Japanese breadcrumbs)
½ tsp. ground cumin
¼ tsp. crushed red pepper flakes
¼ tsp. ground turmeric
¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
2 Tbsp. plus ½ cup extra-virgin olive oil
1½ 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)

DIRECTIONS

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

3. Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.

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

5. Do Ahead: Pesto can be made 2 days ahead; cover and chill. 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.