Spicy Lamb Meatballs with Raisin Pesto
['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)']
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.
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.
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.
Spread yogurt over plates and divide pesto and meatballs on top.
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.
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