Spicy Lamb Meatballs With Green Dip Recipe

Step 1: Prep and Chop
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 measure out chili flakes) depending on your heat preference.
Roughly chop fresh herbs (basil, parsley, or cilantro) for your Green Goddess Dip.
Halve the avocado, remove the pit, and scoop out the flesh. Squeeze a little lemon over it to prevent browning.
Step 2: Mix the Meatballs
In a large bowl, add ground lamb, chopped onion, minced garlic, chili, cumin, coriander, egg, breadcrumbs, and a pinch of salt and pepper.
Use your hands to mix gently — fold and press just enough to combine. Don’t overmix; it can make the meatballs dense.
Step 3: Shape the Meatballs
Scoop small portions (about 1 tablespoon each) and roll them into even rounds between your palms.
Place each one on a plate or tray.
Let the meatballs rest for 3–5 minutes — this helps them hold their shape while cooking.
Step 4: Heat the Pan
Place a heavy skillet or non-stick pan on medium heat.
Add 1 tablespoon olive oil and let it warm until it shimmers — that’s your cue that it’s ready.
If the oil smokes heavily, lower the heat slightly before adding the meatballs.
Step 5: Cook the Meatballs
Add the meatballs in batches, leaving a little space between each. Don’t crowd the pan.
Sear without moving them for about 2–3 minutes — you should hear a steady sizzle and see a golden crust forming.
Gently turn them with tongs or a spoon and cook for another 4–5 minutes, rotating to brown all sides evenly.
If they brown too quickly, reduce to medium-low and cover for 1–2 minutes to finish cooking through.
They’re done when the centers are no longer pink and juices run clear (internal temp: 71°C / 160°F).
Step 6: Make the Green Goddess 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. Taste and adjust lemon or salt to your liking.
If you prefer texture, pulse briefly instead of blending fully.
Chill the dip in the fridge while finishing the meatballs.
Step 7: Assemble and Serve
Arrange the meatballs on a plate or shallow serving bowl.
Spoon or drizzle the Green Goddess Dip on the side.
Garnish with fresh herbs, chili flakes, or a squeeze of lemon for brightness.
Serve immediately while the meatballs are still warm and juicy.
Pro Tip
To deepen the flavor, toast your cumin and coriander in a dry pan for 30–60 seconds before adding them to the mix — the aroma alone is worth it.

Spicy Lamb Meatballs With Green Dip Recipe

Equipment

Ingredients

Greek Lamb Meatballs

Creamy Green Herb Sauce

Instructions

Nutrition