Spicy Lamb Meatballs with Green Herb Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
