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
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 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
