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Spicy Lamb Meatballs with Creamy Green Herb Dip Recipe

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4.9 from 20 reviews

These spicy Greek lamb meatballs are packed with aromatic spices and served with a creamy, vibrant green herb dip made from avocado, Greek yogurt, and fresh herbs. Perfect for a flavorful appetizer or main dish that combines tender meat with a refreshing sauce.

Ingredients

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

  1. Prep and Chop: Finely chop the onion into small pieces about 3–4 mm so it melts into the meat. Mince the garlic thoroughly to release flavor. Chop the fresh chili finely according to your heat preference. Roughly chop fresh basil and parsley for the dip. Halve the avocado, remove the pit, scoop out the flesh, and squeeze a little lemon juice over it to prevent browning.
  2. Mix the Meatballs: In a large bowl, combine ground lamb, chopped onion, minced garlic, chopped chili, cumin powder, coriander powder, egg, breadcrumbs, and salt and black pepper to taste. Use your hands to gently fold and press the ingredients together until just combined, avoiding overmixing to keep the meatballs tender.
  3. Shape the Meatballs: Scoop out small portions of the meat mixture, about 1 tablespoon each, and roll them evenly into rounds between your palms. Place the meatballs on a plate or tray and let them rest for 3–5 minutes to help them hold their shape while cooking.
  4. Heat the Pan: Place a heavy skillet or non-stick pan over medium heat. Add 1 tablespoon olive oil and allow it to warm until shimmering. If the oil starts to smoke heavily, reduce the heat slightly before adding the meatballs.
  5. Cook the Meatballs: Add the meatballs to the pan in batches, leaving space between each to avoid overcrowding. Let them sear undisturbed for 2–3 minutes until a golden crust forms. Carefully turn them to brown evenly on all sides for an additional 4–5 minutes. If browning too quickly, reduce heat to medium-low and cover for 1–2 minutes to finish cooking. Ensure meatballs are cooked through with no pink inside (internal temperature 71°C / 160°F).
  6. Make the Green Goddess Dip: While meatballs cook, place avocado chunks, Greek yogurt, minced garlic, fresh basil and parsley, lemon juice, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Adjust lemon and salt to taste. For a chunkier texture, pulse briefly instead of blending fully. Chill the dip in the refrigerator until ready to serve.
  7. Assemble and Serve: Arrange the warm meatballs on a serving plate or bowl. Spoon or drizzle the green herb dip alongside. Garnish with additional fresh herbs, chili flakes, or a squeeze of lemon for extra brightness. Serve immediately while meatballs are warm and juicy.

Notes

  • For deeper flavor, toast cumin and coriander powder in a dry pan over medium heat for 30–60 seconds before mixing into the meat.
  • Use fresh herbs like basil and parsley for the dip, but you can substitute cilantro for a different green flavor.
  • Letting the meatballs rest before cooking helps them hold together better.
  • To keep the dip vibrant and green, add lemon juice immediately to the avocado.
  • Adjust chili quantity to match your preferred spice level or substitute with chili flakes.

Find it online: https://sweetworldtastes.com/spicy-lamb-meatballs-with-creamy-green-herb-dip-recipe/