Spicy Lamb Meatballs With Fresh Green Goddess Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
