Spicy Lamb Meatballs with Raisin Pesto

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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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 huevo grande
60g panko (Japanese breadcrumbs)
1/2 cucharadita de comino molido
1/4 cucharadita de hojuelas de pimiento rojo triturado
1/4 cucharaditas de cúrcuma molida
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 cucharaditas de sal kosher, más al gusto
2 dientes de ajo, divididos
450 g de carne de cordero picada
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.