Moroccan Lamb Meatballs with Harissa and Coriander Pesto | James Beard Foundation

Ingredients

• 10 dried ancho peppers
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1/2 teaspoon ground caraway seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup fresh cilantro
• 1/2 cup toasted pumpkin seeds
• 1/2 cup olive oil
• 1 teaspoon salt
• Olive oil as needed
• 1/2 cup finely chopped sweet onions
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped celery
• 1 pound ground lamb
• 1 cup panko bread crumbs
• 1/2 cup Greek yogurt
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped parsley
• 1 egg, beaten
• 1 teaspoon minced garlic
• Salt and pepper to taste