Lamb Meatballs with Mint-Raisin Pesto
Greetings, Food Adventurers! Let us continue our trek in the Two Rivers (yes, still in Wheel of Time! I love this series SO MUCH!). Today we head up a mountain pass just a bit out from Emond’s Field, heading toward the Al’Thor farm. Tam and Rand Al’Thor herd sheep, and there is no better place for a dinner of lamb meatballs. Rumor has it that Tam has many hidden talents such as being a great cook. Meatballs take a bit more effort than stew, which is kind of the default meal around here, but sometimes we all need to break out of a food rut and enjoy something special.
Mint and parsley grow easily in the mountains and pesto makes great use of both. This one is nut-free, using raisins as the binding ingredient instead of the traditional pine nuts. The result is a sweet minty sauce that pairs perfectly with richly flavored meats. We arrive at the farm a bit early so of course we offer to help with chores and work up a good appetite for dinner. It’s peaceful in the mountains right now – no wolves howling, no ominous shadows creeping about – there is plenty of time for that in the future. Today we feast and play whatever small instruments we carry in our bags, we sing a bit off-key and share stories. We all sleep under the stars around the firepit, enjoying every bit of the last of summer.
Don’t worry, the pesto will be easy to make at home… we have electricity and a blender.
Lamb Meatballs with Mint-Raisin Pesto
Equipment
- Large rimmed baking sheet
- Blender or food processor
- Meat thermometer
Ingredients
Meatballs:
- 1 large egg
- ½ cup panko
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ¼ tsp ground turmeric
- ¼ cup finely chopped fresh parsley
- 1 garlic clove finely grated
- 2 Tbsp oil
- 1½ tsp kosher salt
- 1 lb ground lamb
Pesto:
- 1 cup fresh parsley leaves
- 2 cups fresh mint leaves
- 1 garlic clove
- 3 Tbsp raisins
- Big pinch of kosher salt (1/16 tsp-ish)
- ½ cup avocado oil or olive oil
Plain Greek yogurt (for serving)
Instructions
Meatballs:
- Place a rack in upper third of oven; preheat to 425°F. (yes, we want it close to the top!) Prepare a rimmed baking sheet with parchment paper.
- Combine egg, panko, cumin, red pepper flakes, turmeric, chopped parsley, grated garlic, 2 Tbsp oil, and 1½ tsp kosher salt in a large bowl.
- Add lamb and mix with your hands until evenly distributed.
- Gently roll lamb mixture into 1½"-diameter balls (you should have about 20). Place on the prepared baking sheet, spacing evenly apart.
- Bake meatballs 8-12 minutes, until browned and cooked through (145°F minimum). (Go on the longer side if the meatballs are larger)
Pesto:
- MEANWHILE, purée mint, raisins, parsley leaves, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender or food processor until smooth. Taste pesto; season with more salt if needed.
- Serve meatballs warm or cold with pesto and yogurt.
