Description
Experience the bold flavors of Middle Eastern-inspired Spicy Lamb Meatballs served with a creamy, herbaceous Green Goddess Dip made from avocado, Greek yogurt, and fresh herbs. These tender meatballs are perfectly pan-seared to a golden crust and paired with a cooling, zesty dip that balances the heat and spices beautifully.
Ingredients
Scale
For the Meatballs
- 1 pound Ground Lamb
- 1 Small Onion, finely chopped (about 3–4 mm pieces)
- 1 Small Red Chili, finely chopped (or chili flakes to taste)
- 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 the aromatics: Finely chop the onion into small pieces so it blends seamlessly into the meat, mince the garlic to release flavor, and finely chop the red chili to your preferred level of heat, or substitute with chili flakes.
- Prep the dip ingredients: Roughly chop the fresh basil and parsley, halve and pit the avocado and scoop out the flesh, then squeeze lemon juice over it to prevent browning while you continue with the meatballs.
- Mix the meatball components: In a large mixing bowl, combine ground lamb, chopped onion, minced garlic, chili, cumin powder, coriander powder, egg, breadcrumbs, and a pinch of salt and pepper. Use your hands to gently fold and press the ingredients together, ensuring even mixing without overworking to keep the meatballs tender.
- Shape the meatballs: Scoop out about 1 tablespoon of the mixture and roll into smooth, even balls with your palms. Place them on a plate or tray and let rest for 3–5 minutes to help them hold shape during cooking.
- Heat the skillet: Place a heavy skillet or non-stick pan over medium heat and add 1 tablespoon of olive oil. Heat until shimmering but not smoking; adjust the heat if necessary to avoid burning.
- Cook the meatballs: Add the meatballs to the pan in batches without overcrowding. Sear undisturbed for 2–3 minutes until a golden crust forms, then turn and cook for another 4–5 minutes, rotating to brown all sides evenly and cook through.
- Prepare the Green Goddess Dip: While the meatballs cook, combine avocado, Greek yogurt, garlic, basil, parsley, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth, creamy, and well combined.
- Serve: Arrange the cooked meatballs on a plate or shallow serving dish. Serve alongside or drizzled with the Green Goddess Dip. Garnish with extra fresh herbs, chili flakes, or a squeeze of lemon to brighten the dish.
Notes
- Use fresh herbs like cilantro or mint in place of basil or parsley for a different flavor twist in the dip.
- For a gluten-free version, substitute breadcrumbs with gluten-free alternatives or ground nuts.
- Adjust the amount of chili or chili flakes according to your spice preference.
- Resting the meatballs before cooking helps maintain their shape and juiciness.
- The dip can be made ahead and stored in the refrigerator for up to 2 days; add extra lemon juice before serving if it browns.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
Keywords: spicy lamb meatballs, green goddess dip, avocado dip, lamb recipe, easy meatballs, Mediterranean meatballs, pan-fried meatballs
