Spicy Greek Lamb Meatballs with Creamy Green Herb Dip Recipe
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4.6 from 16 reviews
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.
