RECIPE
SPICED MEATBALLS WITH HERBED YOGURT
Spiced Lamb Meatballs with Herbed Yogurt
Warm spice and is a natural match for lightly spiced lamb. The cooling yogurt ties in beautifully.
Ingredients
- 1 egg large
- 1/2 cup panko
- 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
- 1/2 cup Dry Creek Olive Co. Trattore Farms EVOO plus 1/2 cup
- 1 1/2 tsp Kosher salt
- 2 garlic cloves
- 2 cups fresh mint leaves
- 3 Tbsp golden raisins
- Plain whole-milk Greek yogurt
Instructions
- 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.
- 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.
- 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.
- Spread yogurt over plates and divide pesto and meatballs on top.
Notes
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.
Quick Tip: Form lamb into small meatballs, season generously, and pan-sear or roast until browned. Serve with a dollop of herbed yogurt and drizzle of Trattore Farms Estate Olive Oil for richness.
Pair with: A glass of Grenache, slightly chilled for a warm day.
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7878 Dry Creek Road, Geyserville, CA 95441 | (707) 431-7200
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