Spicy Lamb Meatballs with Green Goddess Dip for Flavor Lovers

A captivating recipe for Spicy Lamb Meatballs with Green Goddess Dip that packs a flavorful punch.

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Prep Time 15

Cook Time 15

Resting Time 5

Total Time 35

Servings: 4 meatballs

Course: Dinner

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 lb Ground Lamb Main protein source that provides rich flavor and moisture; can be substituted with ground beef or turkey.
1 Egg Binds the meat mixture together; no direct substitute, but a flax egg works for vegan options.
2 tbsp Water Adds moisture and helps mix the ingredients; optional depending on your preferred consistency.
1/4 cup Fresh Cilantro or Parsley Adds a bright, herby flavor; use whichever herb you prefer or have on hand.
1/2 cup Seasoned Breadcrumbs Provides structure and texture; can substitute with gluten-free breadcrumbs for a gluten-free option.
1 medium Shallot (minced) Introduces a mild onion flavor; can swap with regular onion for a more intense taste.
1 tsp Ground Dried Oregano Enhances the overall flavor profile; Italian seasoning can be a great alternative.
2 cloves Garlic Cloves (minced) Brings a pungent, aromatic element; garlic powder is a decent substitute in a time crunch.
1 tbsp Smoked Paprika Offers depth and smokiness; regular paprika can replace it but will lack the smoky taste.
1 tsp Ground Cumin Adds warmth and an earthy note; caraway seeds can be used if cumin is unavailable.
1/2 tsp Crushed Red Pepper Flakes Adds optional heat for those who like a spicy kick; adjust based on your spice preference.
1 tsp Fennel Seeds (crushed) Provides a unique subtle anise flavor; can be replaced with celery seeds if needed.

For the Green Goddess Dip

1 cup Plain Greek Yogurt Acts as the creamy base full of tang; sour cream is a good substitute.
1/4 cup Fresh Parsley Leaves (roughly chopped) Brightens the dip with additional flavor; more cilantro can be used if desired.
1 medium Avocado Adds creaminess and balances acidity; ensure it’s ripe for the best texture.
1/4 cup Fresh Basil Leaves (roughly chopped) Infuses aromatic sweetness; dried basil can be used in a pinch if fresh isn’t available.
2 tbsp Mayonnaise Contributes richness to the dip; swap with vegan mayo or skip for a lighter version.
2 tbsp Green Onions (roughly chopped) Adds a mild onion taste; chives can serve as a great substitute.
1 tsp Kosher Salt Essential for balancing flavors; adjust to your taste for the perfect seasoning.
1/2 tsp Black Pepper Essential for balancing flavors; adjust to your taste for the perfect seasoning.

Equipment

Oven
Blender
Mixing bowl
Baking sheet
Parchment paper

Method

Preparation Steps

Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
In a medium mixing bowl, combine the ground lamb, egg, water, herbs, seasoned breadcrumbs, minced shallot, and spices. Mix gently to avoid tough meatballs.
Roll the mixture into meatballs about 1¼ inches in diameter and place them on the prepared baking sheet.
Bake for 12-15 minutes or until nicely browned and the internal temperature reaches 160°F (71°C).
In a blender, combine the Greek yogurt, mayonnaise, chopped parsley, basil, avocado, and green onions. Blend until smooth, season and adjust texture with water if needed.
Let the meatballs rest for a few minutes, then serve on a platter garnished with feta, green onions, and herbs alongside the dip.

Nutrition

Serving: 4meatballsCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 80mgIron: 3mg

Notes

Avoid overmixing the meatball mixture for tenderness. Fresh herbs enhance flavor in the dip. Uniform meatball size ensures even cooking.

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