Spicy Lamb Meatballs with Green Herb Dip Recipe

Introduction

These spicy lamb meatballs are bursting with bold flavors and paired perfectly with a creamy green dip. They make a fantastic appetizer or a satisfying main dish that’s easy to prepare and sure to impress.

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 so it melts into the meat. Mince the garlic and finely chop the fresh chili, adjusting the amount based on your preferred heat level.
2. Step 2: Roughly chop the basil and parsley for the green dip. Halve the avocado, remove the pit, and scoop out the flesh. Squeeze a little lemon juice over the avocado 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 pepper. Gently mix with your hands until just combined to avoid dense meatballs.
4. Step 4: Scoop about 1 tablespoon of the mixture for each meatball and roll into even rounds. Place them on a plate and let rest for 3–5 minutes to help them hold their shape during cooking.
5. Step 5: Heat a heavy skillet or non-stick pan over medium heat. Add the olive oil and wait until it shimmers, indicating it’s ready. Adjust heat if the oil starts to smoke excessively.
6. Step 6: Add the meatballs in batches, leaving space between each. Sear them without moving for 2–3 minutes until a golden crust forms. Gently turn and cook for another 4–5 minutes, rotating to brown all sides evenly.
7. Step 7: 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. Step 8: Arrange the cooked meatballs on a serving plate. Spoon or drizzle the green dip beside or over the meatballs. Garnish with extra herbs, chili flakes, or a squeeze of lemon to brighten the dish.

Tips & Variations

• For a milder version, remove the seeds from the chili or substitute with chili flakes to control the heat.
• Add chopped cilantro or mint to the dip for a fresh twist.
• Use pork or beef instead of lamb if preferred, but lamb’s richness complements the spices best.
• If you don’t have breadcrumbs, substitute with crushed crackers or oats.
• Make extra dip and use it as a sauce for salads or grilled vegetables.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Keep the dip separate and refrigerated for up to 2 days. Reheat meatballs gently in a skillet or microwave until warmed through. The dip is best served fresh but can be stirred before serving if stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze uncooked meatballs on a tray first, then transfer to a freezer bag. Freeze for up to 3 months and cook straight from frozen, adding a few extra minutes to the cooking time.

What can I substitute for Greek yogurt in the dip?

Sour cream or a mild crème fraîche can be used as alternatives, providing a similar creamy texture and tangy flavor.

Spicy Lamb Meatballs with Green Herb Dip Recipe

Print Recipe

★★★★★

4.6 from 86 reviews

A flavorful recipe featuring spicy lamb meatballs perfectly seared in a skillet, paired with a creamy and fresh green goddess dip made from avocado, Greek yogurt, and herbs. This dish combines Middle Eastern spices with vibrant herbs to create a delicious appetizer or main course that’s both hearty and fresh.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 20 small meatballs (serves 4) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

For the 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

For the Green Goddess 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 around 3–4 mm for a melting texture in the meat. Mince the garlic for deep flavor. Finely chop the fresh chili or use chili flakes based on your heat preference.
2. Prepare Herbs and Avocado: Roughly chop fresh basil and parsley for the dip. Halve the avocado, remove the pit, scoop out the flesh, and lightly squeeze lemon juice over it to prevent browning.
3. Mix Meatball Ingredients: In a large bowl, combine ground lamb, chopped onion, minced garlic, chopped chili, cumin powder, coriander powder, egg, breadcrumbs, and salt and black pepper. Mix gently with your hands, folding and pressing just enough to combine, avoiding over mixing to keep meatballs tender.
4. Form Meatballs: Scoop small portions (about 1 tablespoon each), roll them into rounds between your palms, and place them on a tray. Allow meatballs to rest for 3–5 minutes to help maintain their shape during cooking.
5. Heat Pan and Oil: Place a heavy skillet or non-stick pan over medium heat. Add 1 tablespoon olive oil and heat until it shimmers, indicating it’s ready. Adjust heat if the oil smokes excessively.
6. Cook Meatballs: Add meatballs in batches without crowding the pan. Sear without moving for 2–3 minutes until a golden crust forms and a steady sizzle is heard. Turn gently with tongs or a spoon and cook another 4–5 minutes, rotating to brown evenly on all sides.
7. Make Green Goddess Dip: While meatballs cook, combine avocado, Greek yogurt, minced garlic, fresh herbs, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
8. Serve: Arrange 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 to enhance brightness.

Notes

• Finely chopping onion helps it melt into the meat for a tender texture.
• Resting meatballs before cooking helps them maintain shape.
• Do not overcrowd pan to ensure even searing and browning.
• If you prefer less spice, reduce or omit the chili.
• The dip can be prepared ahead and refrigerated; add lemon juice just before blending to keep avocado from browning.

Keywords: spicy lamb meatballs, green goddess dip, lamb recipe, appetizer, Middle Eastern meatballs, avocado dip, easy meatball recipe