Spicy Lamb Meatballs with Raisin Pesto

Just had 2-3 perfect days up at the beach
Ruakaka, just the most perfect idyllic spot
This is New Zealand, at its Best Folks

I was on lunch so I thought this Lamb Meatballs recipe,
Drizzled with a Feta Dip, nestled in a pond of
Raisin, Mint and Parley Pesto would be just the ticket
And it was...

I found this recipe in Bon Appetit, a source of excellent inspiration

Raisin Pesto
2 cups mint leaves
5 tablespoons golden raisins
1 cup parsley leaves with tender stems,   
½ cup extra-virgin olive oil
1 garlic clove peeled and chopped
Sea salt and freshly ground black pepper

Meatballs
1 large egg
½ cup Panko (Japanese breadcrumbs)
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
Sea salt
¼ teaspoon ground turmeric
¼ cup finely chopped parsley
1 clove garlic peeled and grated
1 pound ground lamb
2 tablespoons olive oil

Flatbread and whole-milk Greek yogurt (for serving)
Or If you live in New Zealand use Lisa’s  Feta and Caramelized Onion Dip 


To make Pesto
Place all the ingredients into blender and pulse till blended
Taste and set aside
If it needs any more seasoning adjust at this stage

Meatballs
In a large bowl, combine egg, panic, cumin, red pepper flakes, sea salt,
and oil
Finely grate garlic clove into mix

 Add lamb and mix with your hands till well combined

You can make everything to this stage and refrigerate till ready to use

Turn oven onto 200C

Gently roll lamb mix, into balls about the size of a golf ball
Transfer to a rimmed lightly oiled baking sheet spacing evenly
Roast meatballs until browned and lamb is cooked through
8-10 minutes
OR you can cook them on the BBQ which is what we did
because it is Summer and the BBQ is King

Spread a flat serving dish with the Pesto

Lay the cooked Meat Balls on top
Drizzle with Yogurt or The Onion Dip if you are using it

Serve with a very Fresh and Crisp Salad
I used Crisp Mixed Greens, Red capsicum, For a touch of sweetness
Mango and top with Chives and French dressing

Happy Family