Lamb meatballs with raisin pesto

Gehaktballetjes van lamsvlees met rozijnenpesto

Great with tapas or as a side dish with a meal salad. Of course, the meatballs can also be made with regular minced meat.

Preparation

Mix the egg, breadcrumbs, cumin, chili flakes, turmeric, finely chopped parsley, olive oil and salt in a large bowl. Finely chop 1 clove of garlic and add it along with the minced meat. Mix this by hand until all the herbs and spices are evenly distributed.
Roll the meat mixture into golf-ball-sized meatballs. Heat some oil in a frying pan and fry the meatballs for about 10 minutes until cooked through.
Meanwhile, puree the mint, raisins, bunch of flat-leaf parsley, 100 milliliters of olive oil and a generous pinch of salt in a food processor or blender until you have a smooth spread. Taste the pesto and add more salt to taste if necessary. This can be made about 2 days in advance and stored in the refrigerator.
Place 4 tablespoons of Greek yogurt on a flat plate and spread it to the edges with the back of the spoon. Spread the pesto over it and top with the meatballs. Delicious with Turkish flatbread or a meal salad.

Tip: you can make the meatballs in advance and store them in the freezer for about 2 months.

Main course/ Side dish
Preparation time: 45 minutes
serves 4

Equipment:

Frying pan
2 bowls
food processor or blender

Ingredients:

1 large egg
125 grams breadcrumbs
½ teaspoon cumin
¼ teaspoon chili flakes
¼ teaspoon turmeric
2 tablespoons parsley, finely chopped
bunch of flat-leaf parsley
2 tablespoons olive oil
1 ½ teaspoons salt
2 cloves of garlic
500 grams minced meat (of your choice)
bunch of mint
3 tablespoons golden raisins
Greek yogurt
100 milliliters good quality olive oil for the pesto

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