Description
This Spicy Lamb Meatballs with Green Dip recipe offers a vibrant and flavorful meal featuring tender Greek-style lamb meatballs seasoned with aromatic spices and served with a creamy, herbaceous green goddess dip. Perfect as a savory appetizer or main dish, these meatballs balance the rich, spicy lamb with a refreshing avocado and yogurt sauce that adds a delightful freshness to every bite.
Ingredients
Scale
Greek Lamb Meatballs
- 1 pound Ground Lamb
- 1 Small Onion, finely chopped
- 1 Small Red Chili, finely chopped
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- Salt and Black Pepper to taste
- 1 Egg
- 2 tablespoons Breadcrumbs
- 1 tablespoon Olive Oil
Creamy Green Herb Sauce
- ½ cup Plain Greek Yogurt
- 1 Garlic Clove, minced
- 1 Small Avocado, pitted and cut into chunks
- ½ cup Fresh Basil Leaves, roughly chopped
- ¼ cup Parsley, roughly chopped
- 1 tablespoon Lemon Juice
- Salt and Black Pepper to taste
Instructions
- Prep and Chop: Finely chop the onion into small pieces about 3–4 mm so it blends well into the meat. Mince the garlic for deeper flavor and finely chop the fresh chili based on your heat preference. Roughly chop the fresh basil and parsley for the dip. Halve the avocado, remove the pit, scoop out the flesh, and squeeze a bit of lemon juice over it to prevent browning.
- Mix the Meatballs: In a large bowl, combine the ground lamb, chopped onion, minced garlic, chopped chili, cumin, coriander, egg, breadcrumbs, and salt and pepper. Use your hands to gently mix until combined, being careful not to overmix to avoid dense meatballs.
- Shape the Meatballs: Scoop small portions roughly one tablespoon each, and roll them evenly between your palms to form round meatballs. Place them on a plate or tray and let them rest for 3–5 minutes to help them hold their shape during cooking.
- Heat the Pan: Place a heavy skillet or non-stick pan over medium heat. Add one tablespoon of olive oil and allow it to warm until it shimmers. If the oil begins to smoke heavily, reduce the heat slightly before cooking the meatballs.
- Cook the Meatballs: Add the meatballs to the pan in batches without crowding them. Sear them without moving for 2–3 minutes to form a golden crust. Turn gently and continue cooking for another 4–5 minutes, rotating to brown all sides evenly. If browning too fast, reduce heat to medium-low and cover for 1–2 minutes to ensure they’re cooked through. They are done when the internal temperature reaches 71°C (160°F) and juices run clear.
- Make the Green Goddess Dip: While the meatballs cook, combine avocado chunks, Greek yogurt, minced garlic, chopped basil and parsley, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste. For more texture, pulse instead of fully blending. Chill the dip until serving.
- Assemble and Serve: Arrange the cooked meatballs on a serving plate or shallow bowl. Spoon or drizzle the green goddess dip alongside or on top. Garnish with fresh herbs, chili flakes, or a squeeze of lemon for extra brightness. Serve immediately while the meatballs are warm and juicy.
Notes
- To amplify flavor, toast cumin and coriander powder in a dry pan for 30–60 seconds before adding to the meatball mixture to release their aromatic oils.
- Ensure not to overmix the meat mixture to keep meatballs tender and light.
- Resting meatballs before cooking helps them maintain their shape and prevents crumbling.
- Use a food thermometer to check for doneness for safe and juicy meatballs (71°C / 160°F).
- The dip can be made ahead and stored in the refrigerator covered for up to 1 day.
Nutrition
- Serving Size: 1 serving (about 4 meatballs with dip)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
