If you’re looking for a dish that’s bursting with bold flavors and perfect for sharing, you’ll love this Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe. Ideal for weeknight dinners or casual get-togethers, these juicy lamb meatballs paired with a luscious green herb dip bring just the right amount of heat balanced by fresh, creamy coolness. Every bite delivers that satisfying blend of Mediterranean spices and vibrant herbs that keeps me going back for more.
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In the Kitchen
This recipe shines because it’s all about unlocking flavor without fuss. I love how the lamb stays juicy and tender while the spices tease your palate. That creamy green herb dip cuts through the spice with a refreshing zing that’s just irresistible.
- Juicy and Tender Every Time: Using finely chopped onion and a gentle hand when mixing keeps the meatballs soft and moist.
- Golden, Satisfying Finish: Searing the meatballs properly creates a beautiful crust that adds texture and rich flavor.
- Simple Ingredients, Big Impact: Just a handful of spices and fresh herbs elevate this dish much more than you’d expect.
- Weeknight to Weekend Ready: The recipe adapts well for quick dinners or relaxed entertaining – it’s flexible and crowd-pleasing.
Ingredients at a Glance
The ingredients list is straightforward but packed with quality essentials that bring this Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe to life. Selecting fresh herbs and ripe avocados can truly elevate the final experience.
- Ground Lamb: Choose fresh, preferably grass-fed lamb for the best flavor and natural juiciness.
- Fresh Herbs: Basil and parsley add brightness; always go for vibrant, unwilted leaves.
- Red Chili: Use fresh chili or flakes depending on how much heat you want to dial in.
- Avocado: Select a ripe but firm avocado, perfect for a creamy dip without turning mushy.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe
Step 1 — Finely Chop and Prep Your Fresh Ingredients
Start by finely chopping the onion into small pieces—about 3 to 4 millimeters works perfectly so it melts into the meat as the meatballs cook. Mince the garlic to release its pungent, fragrant oils. Chop your red chili finely, adjusting the quantity for your desired heat. For the green herb dip, roughly chop fresh basil and parsley. Don’t forget to halve and pit the avocado, scooping out its flesh and giving it a squeeze of lemon juice to keep it bright and green. This prep step builds the foundation for bold, balanced flavors.
Step 2 — Gently Mix the Meatball Ingredients
In a large bowl, combine the ground lamb with the chopped onion, garlic, chili, cumin, coriander, egg, breadcrumbs, and a pinch of salt and pepper. I find using my hands here is best—you can feel when everything is just combined. Be careful not to overwork the mixture, or you risk ending up with dense meatballs instead of light and tender ones. Just fold and press gently until everything is uniform in texture.
Step 3 — Shape and Rest Your Meatballs
Scoop roughly one tablespoon of the mixture for each meatball and roll it evenly between your palms. I like to keep them about the size of a walnut—just right for a quick sear and even cooking. Arrange them on a tray or plate and let them rest for 3 to 5 minutes before cooking. This little pause helps the meatballs hold their shape and gives the flavors a chance to meld together.
Step 4 — Heat Your Pan for That Perfect Sear
Place a heavy skillet or non-stick pan over medium heat and add one tablespoon of olive oil. Wait until the oil shimmers—you’ll see it glisten and start to ripple just before it’s ready. If the oil starts to smoke heavily, turn the heat down slightly. A hot pan is key here: it creates that toasty golden crust on the meatballs that makes all the difference in taste and texture.
Step 5 — Cook the Meatballs with Care
Add the meatballs to the pan without overcrowding (they should have space to sear, not steam). Listen for a steady sizzle—that’s the sound of good things happening. Let them sear on one side for 2 to 3 minutes without moving them, then gently turn each meatball using tongs or a spoon. Continue cooking for about 4 to 5 minutes, turning often to brown all sides evenly. If you see them browning too quickly, turn down the heat and cover the pan for a minute or two to finish cooking through. They’re done when the centers are no longer pink and juices run clear—aiming for an internal temp of 160°F (71°C) keeps them safe and juicy.
Step 6 — Whip Up the Creamy Green Herb Dip
While the meatballs cook, combine avocado, plain Greek yogurt, garlic, fresh basil and parsley, lemon juice, salt, and pepper in a blender or food processor. Blend until you get a smooth, creamy dip. If you prefer a little texture, pulse gently instead of blending fully. Taste and adjust the lemon juice or salt—it’s all about finding that perfect bright and herby balance to complement the spicy meatballs. Chill this dip while finishing up your cooking.
Step 7 — Assemble and Serve Your Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe
Arrange the still-warm meatballs on a plate or shallow bowl. Spoon the creamy green herb dip alongside or drizzle over the top for luscious contrast. Garnish with a sprinkle of fresh herbs, a few chili flakes, or a wedge of lemon to brighten every bite. Serve immediately so everyone can enjoy them juicy, fragrant, and fresh—this dual texture of spicy, tender meat paired with cool, zesty dip is simply irresistible.
Things to Remember
The trick to this Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe is patience and gentle handling. Treat the lamb mixture and the cooking process with care, and you’ll be rewarded with juicy meatballs that have a wonderful crust and fresh dip that tastes like sunshine.
- Doneness Cue: Look for a golden crust and no pink in the center to ensure perfect cooking.
- Temperature Trick: Keep your pan medium heat after searing to cook through without burning.
- Make-Ahead Move: You can prep meatballs a day ahead, store them in the fridge, and cook fresh.
- Common Pitfall: Avoid overmixing the meat to keep your meatballs tender and not tough.
Ways to Serve It
Finishing Touches
For this Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe, I love adding a quick drizzle of good quality extra virgin olive oil and a few fresh mint or dill leaves for an extra herbaceous lift. A pinch of smoked paprika or a splash of lemon juice right before serving can make the flavors pop beautifully. These little details really elevate the dish.
Plays Well With
Serve alongside a crisp Greek salad, warm pita bread, or fluffy couscous for texture and balance. The meatballs' warmth and spice contrast wonderfully with crunchy cucumbers, juicy tomatoes, and creamy feta cheese. I’ve also enjoyed them paired with roasted vegetables for a wholesome, satisfying meal.
Simple Plating Upgrades
A scattering of toasted pine nuts or crumbled feta adds a professional look with minimal effort. For weeknight dinners, a simple sprinkle of fresh herbs and a side of lemon wedges looks inviting. For special occasions, serve on a long wooden board with dips in small bowls and colorful vegetable crudités to impress your guests effortlessly.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover meatballs in an airtight container in the fridge for up to three days. They hold their juicy texture well, but I recommend keeping the green herb dip separate if possible to maintain its fresh creaminess.
Freezing Tips
These lamb meatballs freeze beautifully—just lay them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to three months. Thaw overnight in the fridge before reheating. I don’t recommend freezing the dip because the avocado base can separate and lose its fresh texture.
Reheating Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe Without Drying Out
The best way to reheat the meatballs is gently in a skillet over low-medium heat with a splash of water or broth to keep moisture. Alternatively, use the oven at 350°F (175°C) covered with foil for about 10-12 minutes. Microwave reheating is quick but add a damp paper towel on top to avoid drying out. Serve with freshly chilled green herb dip to revive the creamy contrast.
Frequently Asked Questions
Yes, you can substitute ground beef or chicken, but lamb's distinctive flavor and fat content give the most authentic and juicy result. You might want to adjust spices slightly with other meats.
The heat level is moderate and adjustable. Using fresh red chili or chili flakes lets you control the spice—feel free to reduce or increase according to your taste.
The creamy texture comes from ripe avocado and Greek yogurt, which balance the garlic and lemony herbs for a refreshing complement to the spicy meatballs.
Absolutely! Prepare the dip a few hours ahead and keep it covered in the fridge. Add a little extra lemon juice to prevent browning and stir before serving.
Final Thoughts
This Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe strikes the perfect balance between bold, spicy meat and cooling, fresh dip—one of my favorite flavor duos. With simple steps and approachable ingredients, it’s the kind of recipe you’ll keep coming back to for weeknight dinners or friendly gatherings. Give it a try, and I promise you’ll be sharing this one at your next dinner party!
PrintFull Printable Recipe
Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe
This recipe features spicy Greek lamb meatballs paired with a creamy green herb dip made from avocado, Greek yogurt, and fresh herbs. The lamb meatballs are seasoned with cumin, coriander, and fresh chili, then pan-fried to develop a golden crust and juicy interior. The fresh, tangy green goddess dip complements the richness of the meatballs, making this dish perfect for a flavorful appetizer or main course.
- Total Time: 35 minutes
- Yield: 4 servings
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 about 3–4 mm so it melts into the meat. Mince the garlic for deeper flavor. Finely chop the fresh chili according to your heat preference. Roughly chop fresh herbs for the green dip. Halve the avocado, remove the pit, scoop out the flesh, and squeeze lemon juice over it to prevent browning.
- Mix the Meatballs: In a large bowl, combine ground lamb, chopped onion, minced garlic, chopped chili, cumin, coriander, egg, breadcrumbs, salt, and black pepper. Gently mix with your hands folding and pressing just enough to combine without overmixing to avoid dense meatballs.
- Shape the Meatballs: Scoop about 1 tablespoon of the mixture and roll into even rounds between your palms. Place on a plate or tray and let rest for 3–5 minutes to help hold their shape while cooking.
- Heat the Pan: Place a heavy skillet or non-stick pan over medium heat. Add 1 tablespoon of olive oil and heat until shimmering but not smoking. If oil smokes, reduce heat slightly before adding meatballs.
- Cook the Meatballs: Add meatballs in batches, leaving space between each to avoid crowding. Sear without moving for 2–3 minutes to develop a golden crust. Turn gently and cook another 4–5 minutes, rotating to brown all sides evenly. Reduce heat to medium-low and cover for 1–2 minutes if they brown too quickly to finish cooking through. Meatballs are done when centers are no longer pink and internal temperature reaches 160°F (71°C).
- Make the Green Goddess Dip: While cooking the meatballs, combine avocado, Greek yogurt, garlic, basil, parsley, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust lemon juice and salt as needed. For texture, pulse briefly instead of blending fully. Chill the dip in the fridge until ready to serve.
- Assemble and Serve: Arrange meatballs on a serving plate or shallow bowl. Spoon or drizzle the green goddess dip on the side. Garnish with fresh herbs, chili flakes, or a squeeze of lemon for brightness. Serve immediately while the meatballs are warm and juicy.
Notes
- To deepen flavor, toast cumin and coriander seeds in a dry pan for 30–60 seconds before grinding or using powder in the mix.
- Letting the meatballs rest before cooking helps them hold their shape better.
- Use fresh chili or chili flakes depending on your heat preference.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or ground nuts.
- The dip can be made ahead and kept chilled for up to 24 hours.
- If you prefer a milder dip, omit or reduce the garlic.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
- Diet: Halal
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