Description
This Spicy Lamb Meatballs with Green Dip recipe offers a delicious blend of Mediterranean flavors, combining juicy lamb meatballs seasoned with cumin, coriander, and fresh chili, paired with a creamy, herby green goddess dip made from avocado, Greek yogurt, and fresh herbs. Perfect as an appetizer or main dish, this quick stovetop recipe delivers bold flavors and a refreshing contrast in 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 about 3–4 mm pieces to help it melt into the meat. Mince garlic for more intense flavor. Chop fresh chili finely (or use chili flakes) adjusting for your heat preference. Roughly chop fresh herbs (basil and parsley) for the green goddess dip. Halve the avocado, remove the pit, scoop out the flesh, and squeeze some lemon juice over it to prevent browning.
- Mix the Meatballs: In a large bowl, combine ground lamb, chopped onion, minced garlic, chopped chili, cumin, coriander, egg, breadcrumbs, salt, and pepper. Use your hands to gently fold and press the mixture until just combined. Avoid overmixing to keep the meatballs tender.
- Shape the Meatballs: Scoop out small portions (about 1 tablespoon each) and roll the mixture into even meatballs between your palms. Place them on a plate or tray and let them rest for 3–5 minutes to help them hold shape while cooking.
- Heat the Pan: Heat a heavy skillet or non-stick pan over medium heat. Add 1 tablespoon of olive oil and heat until shimmering. If the oil starts to smoke heavily, reduce the heat slightly.
- Cook the Meatballs: Add meatballs in batches, spacing them apart to avoid crowding. Sear without moving for 2–3 minutes until a golden crust forms. Turn each meatball gently with tongs or a spoon and continue cooking for another 4–5 minutes, rotating to brown evenly. If they brown too fast, lower heat to medium-low and cover for 1–2 minutes to cook through. Meatballs are done when no longer pink inside and juices run clear; internal temperature should reach 71°C / 160°F.
- Make the Green Goddess Dip: While the meatballs cook, place avocado, Greek yogurt, garlic, fresh herbs, lemon juice, salt, and pepper into a blender or food processor. Blend until smooth and creamy. Adjust lemon and salt to your taste. For a chunkier texture, pulse instead of fully blending. Chill the dip in the fridge while finishing the meatballs.
- Assemble and Serve: Arrange the cooked meatballs on a serving plate or shallow bowl. Spoon or drizzle the green goddess dip alongside. 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 deepen the flavor, toast cumin and coriander in a dry pan for 30–60 seconds before adding to the meat mixture; this enhances their aroma and taste.
- Letting meatballs rest before cooking helps them maintain their shape and cook evenly.
- Use a meat thermometer to ensure the lamb reaches a safe internal temperature of 71°C (160°F).
- The green dip can be made ahead and refrigerated for up to 24 hours; add lemon juice right before blending to prevent avocado browning.
- For a lower fat option, you can substitute ground lamb with lean ground beef or turkey, but flavor will vary.
Nutrition
- Serving Size: 1 serving (about 5 meatballs with dip)
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 110mg
