Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. Andy uses ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
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Andy Makes Spicy Lamb Meatballs with Raisin Pesto | From the Test Kitchen | Bon Appétit
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