Spiced Lamb Meatballs with Herbed Yogurt
Grenache’s warm spice and red fruit flavors are a natural match for lightly spiced lamb. The cooling yogurt ties in beautifully with the wine’s silky texture.
Ingredients
- 1 large egg
- 1/2 cup panko
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp ground turmeric
- 1/4 cup parsley finely chopped
- 1 cup parsley leaves with tender stems
- 1/2 cup Dry Creek Olive Co. Trattore Farms Estate EVOO plus 2 Tbsp
- 1 1/2 tsp kosher salt
- 2 cloves garlic
- 1 lb ground lamb
- 2 cups fresh mint leaves
- 3 Tbsp golden raisins
- plain whole milk greek yogurt for serving
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, 8–10minutes.
- 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.
Inspired by: Bon Appétit – “Lamb Meatballs with Mint and Yogurt”