If you’re craving something with a perfect balance of heat, spice, and fresh herbaceous flavor, you’re going to adore this Spicy Lamb Meatballs with Green Herb Dip Recipe. I absolutely love how these meatballs deliver that rich, savory lamb punch with just the right kick from chili and warming cumin and coriander. And paired with a creamy, zesty green herb dip, they create a combo that’s irresistible. Stick with me here—I’ll walk you through every step so you nail this recipe on your first try.
Why You’ll Love This Recipe
- Bold Flavors: The blend of spices and fresh herbs creates a vibrant taste that wakes up your palate.
- Simple to Make: With just a handful of ingredients and clear steps, even beginners can succeed.
- Versatile Dish: Perfect as an appetizer, snack, or part of a main course — adaptable to any meal.
- Family Favorite: From my experience, these meatballs always get rave reviews at the dinner table.
Ingredients You’ll Need
Choosing the right ingredients is key here. Ground lamb naturally brings moisture and richness, while fresh herbs and spices make all the difference in flavor. When you shop, look for fresh, vibrant herbs and good-quality lamb for the best results.
- Ground Lamb: Opt for meat with a little fat for juicy, tender meatballs.
- Small Onion: Finely chopped so it blends smoothly into the mix without overpowering.
- Red Chili: Fresh chili adds fresh heat, but you can swap for chili flakes if preferred.
- Cumin Powder: Toasting this enhances its warm, earthy flavor.
- Coriander Powder: Adds subtle citrus notes that balance lamb’s richness.
- Egg: Helps bind the meatballs without making them dense.
- Breadcrumbs: Keeps texture light and moist.
- Olive Oil: For cooking and adding richness without overwhelming the spices.
- Plain Greek Yogurt: The base for the green dip, giving it creaminess and tang.
- Garlic Clove: Freshly minced for punchy flavor both in meatballs and dip.
- Avocado: Creamy texture that makes the dip luscious.
- Fresh Basil and Parsley: Bright herbs that bring freshness and color.
- Lemon Juice: The zing that lifts all the flavors in the dip.
- Salt and Black Pepper: Essential for seasoning throughout.
Variations
I like to keep things flexible with this Spicy Lamb Meatballs with Green Herb Dip Recipe. Play around with the heat level or herbs according to your mood or what you have on hand. Making it your own is part of the fun.
- Mild Version: When I first made these for my kids, I left out the fresh chili and used just a pinch of mild paprika so they could enjoy them too.
- Herb Swap: Sometimes I swap parsley or basil for cilantro for a different twist—each herb brings a unique flavor profile.
- Gluten-Free: Use almond meal or gluten-free breadcrumbs instead if you need a gluten-free option; it works just as well.
- Spicy Boost: Double the chili or add a dash of cayenne for an extra kick when I want a real spice hit.
How to Make Spicy Lamb Meatballs with Green Herb Dip Recipe
Step 1: Prep Your Ingredients Carefully
Start by finely chopping the onion so it virtually melts into the meat—they should feel like one harmonious blend. Mincing garlic fresh is essential here to get that vibrant punch, and don’t skip chopping the chili finely—it distributes heat evenly. For the dip herbs, rough chop basil and parsley to keep that fresh, bright character while the avocado gets a quick lemon squeeze to keep it from browning. Getting these prepped will make everything run smoothly.
Step 2: Mix the Meatball Ingredients Gently
Pop your ground lamb, onion, garlic, chili, spices, egg, breadcrumbs, and seasonings into a large bowl. Use your hands to mix it—trust me, this is where you get the best feel for the mix. But beware: don’t overwork the meat or your meatballs can end up dense and tough. Fold gently until everything’s just combined.
Step 3: Shape and Rest for Perfect Meatballs
Scoop out spoonfuls about the size of a tablespoon and roll each one between your palms into smooth, even rounds. Set them spaced on a plate or tray and give them 3–5 minutes to rest—this is a little trick I picked up because it helps the meatballs hold their shape while cooking.
Step 4: Sear Your Meatballs to Get a Lovely Crust
Heat a heavy skillet with olive oil over medium heat until shimmering but not smoking (it’s a thin line I’ve learned over time). Place the meatballs in batches, leaving space between each so they don’t steam. Resist the urge to move them too soon—you want that first crust to form—about 2-3 minutes per side. Then turn and brown all over, lowering heat if they’re cooking too fast. Don’t forget to check for doneness internally; no pink left means they’re ready to shine on the plate.
Step 5: Blend Your Creamy Green Herb Dip
While the meatballs finish, toss avocado, Greek yogurt, garlic, herbs, lemon juice, and seasoning into your blender. Blend until silky and smooth—or pulse for a chunkier texture if you like a bit of bite. This dip is what brings everything together, so taste and tweak the lemon or salt as you go. I always chill mine to amp up the refreshing contrast to the spicy lamb.
Step 6: Plate Up and Enjoy Immediately
Arrange warm meatballs over a platter, dollop or drizzle with your green herb dip, and garnish with fresh herbs or chili flakes for that extra pop. Serve right away while they’re juicy and fragrant—you won’t want to wait.
Pro Tips for Making Spicy Lamb Meatballs with Green Herb Dip Recipe
- Toast the Spices: Heating cumin and coriander briefly before mixing boosts their nutty aroma, something I discovered totally transforms the flavor.
- Don’t Overmix: Treat the meat gently; overworking leads to dense meatballs, and nobody wants that chewy disappointment.
- Rest Before Cooking: Letting the shaped meatballs sit for a few minutes helps them hold shape and cook evenly without falling apart.
- Cook Over Medium Heat: Too high and you’ll burn the outside while the inside stays raw—steady sizzle is your friend here.
How to Serve Spicy Lamb Meatballs with Green Herb Dip Recipe
Garnishes
I always garnish these meatballs with extra chopped parsley and a light sprinkle of chili flakes for a vibrant, spicy touch. A few lemon wedges on the side never hurt either—squeezing fresh lemon brightens every bite beautifully.
Side Dishes
My favorite sides with this are crisp cucumber salads, warm pita bread for scooping, or a simple couscous tossed with lemon and herbs. They complement the spiciness and keep the meal light yet satisfying.
Creative Ways to Present
For parties, I like skewering these meatballs with some fresh mint leaves and serving the green dip in mini bowls alongside—it’s always a conversation starter. Or arrange them on a rustic board with an array of olives, cheeses, and grilled veggies for a mezze-style feast.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs keep beautifully in an airtight container in the fridge for up to 3 days. I like to store the green herb dip separately to keep it fresh and vibrant.
Freezing
I’ve frozen these meatballs before with great success—just flash freeze them on a tray first, then transfer to a freezer bag. They last up to 3 months frozen and thaw quickly in the fridge overnight.
Reheating
Reheat gently covered in a skillet over low heat or in a warm oven to keep them juicy. Avoid microwaving too long or they’ll dry out. For the dip, give it a quick stir and serve chilled.
FAQs
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Can I use other ground meats instead of lamb?
Absolutely! Ground beef or turkey can be used, but lamb adds a distinctive richness and pairs exceptionally well with the spices and herbs in this recipe.
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How spicy are these meatballs?
The heat depends on how much fresh chili you add. You can always adjust to your taste by using less chili or swapping for milder chili flakes.
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Can I prepare the meatballs ahead of time?
Yes! You can assemble and shape the meatballs a day in advance and refrigerate them covered until ready to cook.
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What can I substitute for Greek yogurt in the dip?
Sour cream or a plant-based yogurt work well as substitutes and maintain that creamy tang in the dip.
Final Thoughts
This Spicy Lamb Meatballs with Green Herb Dip Recipe has become one of my go-to dishes whenever I want to impress without the fuss. The combination of spicy lamb with a fresh, creamy dip feels special and comforting all at once. I can’t recommend it enough—give it a try and watch it quickly become a favorite in your kitchen too.
Print
Spicy Lamb Meatballs with Green Herb Dip Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
Description
Deliciously spicy Greek lamb meatballs paired with a creamy, vibrant green herb dip made from avocado, Greek yogurt, and fresh herbs. These meatballs are pan-seared to a golden crust and served with a refreshing Green Goddess sauce, perfect for a flavorful appetizer or main dish.
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
- Prep and Chop: Finely chop the onion into small pieces to help it melt into the meatball mixture. Mince the garlic to intensify flavor. Chop the chili finely to control spiciness. Roughly chop the basil and parsley for the green herb sauce. Halve the avocado, remove the pit, scoop out the flesh, and sprinkle with lemon juice to prevent browning.
- Mix the Meatballs: In a large bowl, combine ground lamb, chopped onion, minced garlic, chili, cumin, coriander, egg, breadcrumbs, salt, and black pepper. Mix gently by hand just to combine ingredients, taking care not to overmix as this can toughen the meatballs.
- Shape the Meatballs: Scoop small portions about one tablespoon each and roll them evenly between your palms. Place the meatballs on a tray and let them rest for 3–5 minutes to help them hold their shape during cooking.
- Heat the Pan: Heat a heavy skillet or non-stick pan over medium heat. Add olive oil and warm until shimmering but not smoking. Adjust heat if the oil begins to smoke excessively before cooking the meatballs.
- Cook the Meatballs: Add meatballs in batches, leaving space around each to avoid crowding. Sear without moving them for 2–3 minutes until a golden crust forms. Turn carefully and cook for an additional 4–5 minutes, rotating to brown all sides evenly. If browning too fast, reduce heat to medium-low, cover, and cook for 1–2 more minutes until the meatballs are fully cooked to 71°C (160°F) with no pink remaining inside.
- Make 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 and creamy. Adjust seasoning to taste. For a chunkier texture, pulse briefly instead of blending completely. Chill in the refrigerator until ready to serve.
- Assemble and Serve: Arrange cooked meatballs on a serving plate. Spoon or drizzle the green herb dip alongside. Garnish with extra fresh herbs, chili flakes, or a squeeze of lemon for added zest. Serve immediately while warm and juicy.
Notes
- To boost flavor, toast cumin and coriander powder in a dry pan for 30–60 seconds before adding to the meat mixture; this enhances their aroma.
- Don’t overmix the meat to keep the meatballs tender and juicy.
- Letting meatballs rest before cooking helps them hold their shape better.
- Adjust chili quantity to your preferred spice level.
- Keep the green dip chilled until serving to maintain freshness.
Nutrition
- Serving Size: 1 serving (approx. 4 meatballs with dip)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 100 mg
