Ingredients

• 1 large egg
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 tsp. ground cumin
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. ground turmeric
• 1/4 cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
• 2 Tbsp. plus 1/2 cup extra-virgin olive oil
• 1 1/2 tsp. kosher salt, plus more
• 2 garlic cloves, divided
• 1 lb. ground lamb
• 2 cups mint leaves
• 3 Tbsp. golden raisins
• Plain whole-milk Greek yogurt (for serving)

Instructions

1. Place a rack in upper third of oven; preheat to 425°F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1 1/2 tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
2. 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.
3. Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
4. Spread yogurt over plates and divide pesto and meatballs on top.
5. 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.