Spicy Lamb Meatballs With Fresh Green Goddess Dip Recipe

Introduction

These spicy lamb meatballs are bursting with bold flavors and paired perfectly with a creamy green dip. Made with fresh herbs, aromatic spices, and a smooth avocado-yogurt sauce, this dish is a delightful appetizer or main course for any occasion.

Ingredients

• 1 pound ground lamb
• 1 small onion (finely chopped)
• 1 small red chili
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt and black pepper (to taste)
• 1 egg
• 2 tablespoons breadcrumbs
• 1 tablespoon olive oil
• ½ cup plain Greek yogurt
• 1 garlic clove
• 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, for the dip)

Instructions

1. Step 1: Finely chop the onion into small pieces (about 3–4 mm) so it melts into the meat. Mince the garlic for deeper flavor. Chop the fresh chili finely or use chili flakes according to your heat preference.
2. Step 2: Roughly chop the fresh basil and parsley for the green dip. Halve the avocado, remove the pit, and scoop out the flesh. Squeeze a little lemon juice over it to prevent browning.
3. Step 3: In a large bowl, combine ground lamb, chopped onion, minced garlic, chili, cumin, coriander, egg, breadcrumbs, and a pinch of salt and black pepper. Mix gently with your hands, folding just enough to combine without overworking the meat.
4. Step 4: Scoop small portions (about 1 tablespoon each) and roll into even rounds between your palms. Place the meatballs on a plate or tray and let them rest for 3–5 minutes to help them hold their shape while cooking.
5. Step 5: Heat a heavy skillet or non-stick pan over medium heat. Add 1 tablespoon olive oil and warm until it shimmers. If the oil smokes heavily, reduce the heat slightly before cooking.
6. Step 6: Add the meatballs in batches, leaving space between each to avoid crowding. Sear without moving for 2–3 minutes until a golden crust forms. Turn gently with tongs or a spoon and cook for another 4–5 minutes, rotating to brown all sides evenly.
7. Step 7: While meatballs cook, combine avocado, Greek yogurt, garlic, fresh herbs, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
8. Step 8: Arrange the meatballs on a serving plate or shallow bowl. Spoon or drizzle the green dip alongside. Garnish with extra fresh herbs, chili flakes, or a squeeze of lemon for added brightness.

Tips & Variations

• For a milder dip, omit the fresh chili or reduce the amount used in the meatballs.
• Substitute parsley with cilantro for a different herbal note in the green dip.
• Use panko breadcrumbs for a lighter texture in the meatballs.
• Serve with warm pita bread or a fresh salad for a complete meal.

Storage

Store leftover meatballs and green dip separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs gently in a skillet or oven to maintain their texture. The green dip is best served fresh but can be stirred and served cold if stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance. Keep them covered in the refrigerator and cook just before serving for the best texture and flavor.

Can I use ground beef instead of lamb?

Absolutely. Ground beef works well, though lamb adds a distinctive richness and natural spice that complements the dish beautifully.

Spicy Lamb Meatballs With Fresh Green Goddess Dip Recipe

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★★★★★

4.7 from 109 reviews

These Spicy Lamb Meatballs with Green Dip are a flavorful, hearty appetizer or main dish featuring tender lamb meatballs seasoned with cumin, coriander, and fresh chili. Paired with a creamy, herbaceous avocado and Greek yogurt green dip, this recipe offers a delightful balance of spice and freshness, perfect for entertaining or a comforting meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 20 meatballs (serves 4) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

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

Green Dip

• 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

1. Prepare Ingredients: Finely chop the onion into small pieces (about 3–4 mm) so it blends well into the meat. Mince the garlic for a deeper flavor and finely chop the fresh chili according to your heat preference.
2. Prepare Herbs and Avocado: Roughly chop fresh herbs like basil and parsley for the green dip. Halve the avocado, remove the pit, scoop out the flesh, and squeeze a little lemon juice over it to prevent browning.
3. Mix Meatball Ingredients: In a large bowl, combine ground lamb, chopped onion, minced garlic, chili, cumin, coriander, egg, breadcrumbs, and a pinch of salt and pepper. Mix gently by folding and pressing just enough to combine without over mixing to avoid dense meatballs.
4. Form Meatballs: Scoop small portions of the mixture (about 1 tablespoon each) and roll them into even rounds between your palms. Place each meatball on a plate or tray and let them rest for 3–5 minutes to help them hold their shape during cooking.
5. Heat Pan: Place a heavy skillet or non-stick pan on medium heat. Add 1 tablespoon olive oil and warm until it shimmers, signaling it’s ready. Adjust heat if the oil starts smoking heavily.
6. Cook Meatballs: Add the meatballs in batches, spacing them apart to avoid crowding. Sear without moving them for 2–3 minutes until a golden crust forms. Gently turn using tongs or a spoon and cook for another 4–5 minutes, rotating to brown all sides evenly and ensure they are cooked through.
7. Prepare Green Dip: While the meatballs cook, combine avocado, Greek yogurt, garlic, fresh herbs, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
8. Serve: Arrange the cooked meatballs on a plate or shallow serving bowl. Spoon or drizzle the green dip on the side and garnish with fresh herbs, chili flakes, or a squeeze of lemon for added brightness.

Notes

• Do not over mix the meat mixture to keep meatballs tender and juicy.
• Letting the meatballs rest before cooking helps them hold their shape better.
• Use fresh herbs for the green dip for maximum flavor.
• If you prefer less spice, reduce or omit the fresh chili.
• Cook meatballs in batches to avoid overcrowding, ensuring even browning.
• The green dip can be made ahead and stored in the refrigerator for up to 24 hours.

Keywords: Spicy lamb meatballs, green dip, lamb recipe, appetizer, Mediterranean meatballs, avocado dip