Spicy Lamb Meatballs with Green Goddess Dip – Bold, Herby & Irresistible

If you’re looking for a bold appetizer or a flavorful main that’s sure to impress, these Spicy Lamb Meatballs with Green Goddess Dip are a game-changer. Packed with aromatic spices, fresh herbs, and tender ground lamb, these meatballs are juicy with a warm heat that lingers — perfectly balanced by a cool, creamy, herb-loaded Green Goddess sauce.

Whether served as a party appetizer, tucked into pita wraps, or plated over couscous or greens, this recipe brings together Middle Eastern and Mediterranean flavor profiles with modern flair. The vibrant dip — made with yogurt, avocado, and fresh herbs — adds a refreshing counterpoint to the heat of the lamb.

Ingredients Overview

For the Lamb Meatballs:

• Ground Lamb: Rich, slightly gamey, and perfect for holding bold spices. Choose 80/20 for best juiciness.

• Breadcrumbs: Helps bind and keep the meatballs tender.

• Egg: Acts as a binder.

• Garlic & Onion: Finely grated or minced for maximum flavor.

• Fresh Cilantro or Parsley: Adds brightness and balances richness.

• Spices:

  • Cumin: Earthy, warm flavor

  • Paprika or Smoked Paprika: Adds color and depth

  • Chili flakes or harissa paste: For heat

  • Coriander (optional): Light citrusy note

• Salt & Black Pepper: Season generously

For the Green Goddess Dip:

• Greek Yogurt or Sour Cream: Creamy, tangy base

• Avocado: Adds richness and smooth texture

• Fresh Herbs: Parsley, cilantro, chives, basil, or dill — use a mix

• Lemon Juice & Zest: Brightens the flavor

• Garlic or Shallot: For a mild allium kick

• Olive Oil: Helps blend and emulsify

• Salt & Pepper: Adjust to taste

Optional Garnishes:

• Lemon wedges

• Extra herbs

• Crumbled feta or chopped pistachios

Step-by-Step Instructions

1. Prepare the Meatball Mixture

In a large bowl, combine:

• 1 lb ground lamb

• ½ cup breadcrumbs

• 1 egg

• 2 garlic cloves, minced

• ¼ cup grated onion

• 2 tbsp chopped fresh cilantro or parsley

• 1 tsp cumin

• ½ tsp paprika

• ½ tsp chili flakes or 1 tsp harissa paste

• ¾ tsp salt and ½ tsp pepper

Mix gently by hand until just combined — avoid overmixing to keep meatballs tender.

2. Form and Chill the Meatballs

• Roll the mixture into 1–1½ inch meatballs (about 18–20 total).

• Place on a parchment-lined tray and chill in the fridge for 20–30 minutes to help them hold their shape.

3. Cook the Meatballs

Pan-Fry Method:

• Heat 1–2 tbsp olive oil in a skillet over medium-high heat.

• Brown meatballs in batches for 6–8 minutes, turning to brown all sides.

• Lower heat and cover for 3–5 minutes to ensure they cook through.

Oven-Baked Option:

• Preheat oven to 400°F (200°C).

• Place meatballs on a foil-lined baking sheet and bake for 18–20 minutes until cooked through and browned.

4. Make the Green Goddess Dip

In a food processor or blender, combine:

• 1 ripe avocado

• ½ cup Greek yogurt or sour cream

• ½ cup mixed fresh herbs (parsley, basil, chives)

• 1 small garlic clove or 1 tbsp chopped shallot

• 1 tbsp lemon juice + ½ tsp zest

• 1 tbsp olive oil

• Salt and pepper to taste

Blend until smooth and creamy. Adjust seasoning and lemon to taste. Chill until ready to serve.

5. Serve

Serve warm meatballs with a generous bowl of Green Goddess dip. Garnish with fresh herbs or crumbled feta if desired.

Tips, Variations & Substitutions

Cooking Tips:

• Don’t skip chilling the meatballs — it helps them firm up and hold their shape during cooking.

• Test a small patty in the pan first to adjust seasoning if needed.

• Drain excess fat after pan-frying to keep the dish balanced.

Variations:

• Add crumbled feta into the meatball mixture for a creamy, salty surprise.

• Use turkey or beef if you prefer a milder flavor.

• Make it smoky: Use smoked paprika and a touch of chipotle in the dip.

Substitutions:

• No yogurt? Use sour cream or a dairy-free alternative.

• No avocado? Replace with more yogurt and a spoonful of olive oil.

• Gluten-Free? Use GF breadcrumbs or almond flour in the meatballs.

Serving Ideas & Occasions

This dish is perfect as:

• A party appetizer with toothpicks and dip on the side

• A weeknight dinner served over couscous, rice, or a grain bowl

• A mezze platter with hummus, olives, pita, and roasted veggies

• Inside a pita wrap with greens and extra sauce for a sandwich

Serve alongside:

• Cucumber salad or tabbouleh

• Toasted flatbread or naan

• Lemon or herbed rice

Perfect for:

• Holiday gatherings

• Dinner parties

• Meal prep (they reheat beautifully)

Nutritional & Health Notes

These meatballs offer:

• Protein: Lamb provides a hearty dose of protein and iron.

• Healthy fats: From avocado and olive oil in the dip.

• Fresh herbs: Rich in antioxidants and flavor without extra calories.

Each serving (4 meatballs + dip) contains approximately:

• Calories: ~350–400

• Protein: 20–25g

• Carbs: 6–8g

• Fat: 25g (varies depending on lamb and dip ingredients)

To lighten:

• Use lean ground turkey

• Skip avocado or use less oil in the dip

• Bake instead of pan-frying

FAQs

Q1: Can I make the meatballs ahead of time?

A1: Yes! Form them up to 24 hours ahead and refrigerate. You can also freeze them raw or cooked for up to 2 months.

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Q2: What herbs work best in the Green Goddess dip?

A2: Parsley, basil, chives, cilantro, and dill are all great. Use what you have — about ½ cup total fresh herbs.

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Q3: Can I make this dairy-free?

A3: Yes. Use a dairy-free yogurt for the dip, and skip cheese in the meatballs. Choose oil and avocado for creaminess.

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Q4: How spicy are these meatballs?

A4: Moderately spicy. Adjust heat by increasing or reducing chili flakes or harissa. For kids, go mild and serve spicy sauce on the side.

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Q5: Can I grill the meatballs?

A5: Absolutely! Thread onto skewers and grill over medium-high heat for 10–12 minutes, turning frequently.

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Q6: How do I keep the meatballs juicy?

A6: Don’t overcook, use 80/20 lamb, and avoid overmixing the meat. Rest them for 5 minutes after cooking before serving.

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Q7: Can I use store-bought Green Goddess dressing?

A7: Yes, but it won’t have the same creamy texture or freshness. Homemade dip is thicker and better for scooping.

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