Preheat the oven to 375º F. Line a large rimmed baking sheet with parchment paper.
Mix the lamb, panko, pine nuts, raisins, egg, salt and pepper with your hands together in a large bowl.
Roll into approximately 36 meatballs about 1 inch in diameter and place on the baking sheet.
Bake for 15 minutes, until sizzling and golden brown.
While the meatballs bake, make the feta spread. Blend the feta, Carapelli Unfiltered Extra Virgin Olive Oil, and yogurt in a food processor for 30–45 seconds until very creamy. Serve the meatballs with the spread for dipping or scooping.