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Spicy Lamb Meatballs With Green Goddess Dip

Spicy Lamb Meatballs With Green Goddess Dip for Flavor Lovers

Excite your taste buds with Spicy Lamb Meatballs and Green Goddess Dip, a flavorful, quick-to-prepare appetizer that impresses guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 meatballs
Course: Dinner
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Lamb Can substitute with ground beef or turkey.
  • 1 large Egg No direct substitute, flax egg for vegan option.
  • 2 tablespoons Water Optional depending on moisture needs.
  • 1/4 cup Fresh Cilantro or Parsley Use whichever you prefer.
  • 1/2 cup Seasoned Breadcrumbs Can use gluten-free breadcrumbs.
  • 1 medium Shallot (minced) Onion can be a substitute.
  • 1 teaspoon Ground Dried Oregano Italian seasoning can also work.
  • 2 cloves Garlic Cloves (minced) Garlic powder can be used in a pinch.
  • 1 teaspoon Smoked Paprika Regular paprika can be used but lacks smokiness.
  • 1 teaspoon Ground Cumin Caraway seeds can substitute.
  • 1/2 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference.
  • 1 teaspoon Fennel Seeds (crushed) Celery seeds can replace.
For the Green Goddess Dip
  • 1 cup Plain Greek Yogurt Can substitute with sour cream.
  • 1/4 cup Fresh Parsley Leaves (roughly chopped) Consider more cilantro for different flavor.
  • 1 medium Avocado Use ripe avocado or swap for avocado crema.
  • 1/4 cup Fresh Basil Leaves (roughly chopped) Dried basil can work as well.
  • 1/4 cup Mayonnaise Can use vegan mayo or omit.
  • 2 tablespoons Green Onions (roughly chopped) Chives can be a substitute.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Blender or Food Processor

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C).
  2. In a medium-sized mixing bowl, combine all meatball ingredients including ground lamb, egg, water, chopped herbs, seasoned breadcrumbs, minced shallot, and spices.
  3. Roll the meatball mixture into balls about 1¼ inches in diameter and place them on a parchment-lined baking sheet.
  4. Bake for 12 to 15 minutes until browned on the outside and cooked through with an internal temperature of 160°F (71°C).
  5. In a blender, combine Greek yogurt, mayonnaise, parsley, basil, avocado, and green onions and blend until smooth. Season with salt and pepper.
  6. Refrigerate the Green Goddess dip until ready to serve.
  7. Serve the meatballs on a platter, garnished with crumbled feta, green onions, and fresh herbs alongside the dip.

Nutrition

Serving: 4meatballsCalories: 320kcalCarbohydrates: 12gProtein: 23gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 450mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 7mgCalcium: 150mgIron: 3mg

Notes

Ensure meatballs are cooked to an internal temperature of 160°F (71°C) for safety. Customize the dip herbs to your preference.

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