Description
This recipe features flavorful Greek-style spicy lamb meatballs paired with a creamy, vibrant green herb dip. The meatballs are seasoned with cumin, coriander, and fresh chili, giving them a warm, aromatic kick, while the green dip made from avocado, Greek yogurt, basil, and parsley adds a refreshing and smooth contrast. Perfect as an appetizer or light meal, these meatballs are pan-seared to a golden crust and served warm with the zesty green sauce.
Ingredients
Scale
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
- 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 use chili flakes according to your preferred heat level. Roughly chop fresh herbs such as basil and parsley for the Green Goddess Dip. Halve the avocado, remove the pit, scoop out the flesh, and squeeze a little lemon juice over it to prevent browning.
- Mix the Meatballs: In a large bowl, combine ground lamb, chopped onion, minced garlic, chili, cumin powder, coriander powder, egg, breadcrumbs, salt, and black pepper. Use your hands to gently fold and press the ingredients together just enough to combine. Avoid overmixing to keep the meatballs tender.
- Shape the Meatballs: Scoop small portions (about 1 tablespoon each) and roll them into even-sized rounds using your palms. Place each meatball on a plate or tray. Let them rest for 3 to 5 minutes to help retain their shape during cooking.
- Heat the Pan: Place a heavy skillet or a non-stick pan over medium heat. Add 1 tablespoon of olive oil and allow it to heat until shimmering but not smoking. If the oil starts to smoke heavily, reduce the heat slightly before cooking the meatballs.
- Cook the Meatballs: Place the meatballs in the pan in batches, leaving space between each to avoid crowding. Let them sear without moving for 2 to 3 minutes until a golden crust forms. Turn gently with tongs or a spoon and cook for another 4 to 5 minutes, turning periodically to brown all sides evenly. If browning too quickly, reduce heat to medium-low and cover the pan for 1 to 2 minutes to ensure they cook through. The meatballs are done when the centers are no longer pink and juices run clear, with an internal temperature of 71°C (160°F).
- Make the Green Goddess Dip: While the meatballs cook, combine avocado chunks, Greek yogurt, garlic, fresh basil, parsley, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning with additional lemon juice or salt if needed. For a chunkier texture, pulse briefly instead of fully blending. Chill the dip in the refrigerator while finishing the meatballs.
- Assemble and Serve: Arrange the cooked meatballs on a serving plate or shallow bowl. Spoon or drizzle the green herb dip alongside. Garnish with extra fresh herbs, chili flakes, or a squeeze of lemon juice for added brightness. Serve immediately while the meatballs remain warm and juicy.
Notes
- To deepen the flavor, toast the cumin and coriander powders in a dry pan for 30 to 60 seconds until aromatic before adding them to the lamb mixture.
- Resting the shaped meatballs before cooking helps them maintain their shape and improves texture.
- Use fresh herbs for the green dip for the best vibrant flavor and color.
- Ensure the pan oil is hot enough before adding meatballs to prevent sticking and to develop a nice crust.
- Cooking the meatballs covered briefly helps them cook evenly through without drying out.
Nutrition
- Serving Size: 1/4 recipe (approx. 4 meatballs with dip)
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 115mg
