Spicy Lamb Meatballs with Raisin Pesto

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

These spicy lamb meatballs offer a sophisticated twist on a classic comfort food, combining earthy cumin and turmeric with a hint of chilli warmth. The highlight of this high-protein dish is the vibrant golden raisin pesto, which provides a sweet and herbal contrast to the savoury lamb. It is a fresh, modern meal that feels indulgent yet remains light enough for a weeknight dinner, especially when served over a cooling bed of thick Greek yoghurt.

This recipe is ideal for those following a nutritious, high-protein diet without compromising on bold flavours. The meatballs can be prepared in advance and frozen, making them a brilliant option for busy households. For a complete Mediterranean-inspired feast, serve them alongside warm flatbreads or a simple cucumber salad. The pesto also keeps well in the fridge, ready to brighten up leftovers the following day.

Ingredients for Spicy Lamb Meatballs with Raisin Pesto

1 uovo grande
60g di panko (pangrattato giapponese)
1/2 cucchiaini di cumino macinato
1/4 cucchiaini di fiocchi di peperoncino rosso tritato
1/4 cucchiaini di curcuma macinata
1/4 cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
2 tablespoons plus 120ml extra-virgin olive oil
1 1/2 cucchiaini di sale kosher, più altro
2 garlic cloves, divided
450g di carne di agnello macinata
2 cups mint leaves
3 tablespoons golden raisins
Plain whole-milk Greek yoghurt (for serving)

How to make Spicy Lamb Meatballs with Raisin Pesto

Place a rack in upper third of oven; preheat to 218°C. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 tablespoons oil, and 1 1/2 teaspoons 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 1 1/2"-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 120ml oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.

Spread yoghurt over plates and divide pesto and meatballs on top.

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.