The first time I made these Spicy Lamb Meatballs with Green Goddess Dip, I knew they were something special.
The rich, savory lamb, spiced with cumin, coriander, and a hint of chili heat, pairs beautifully with the creamy, herby dip—a blend of fresh herbs, tangy yogurt, and buttery avocado. It’s a flavor-packed duo that feels indulgent but comes together with surprising ease.
Rooted in Middle Eastern and Mediterranean traditions, this recipe brings a modern twist that’s perfect for entertaining, meal prep, or a cozy night in. Lamb’s natural richness shines here, offering a satisfying bite that’s also a great source of iron and protein.
The Green Goddess Dip doesn’t just complement the meatballs; it steals the show as a versatile, nutrient-packed sauce. Trust me, you’ll want to slather it on everything.
Why I Love This Recipe (And You Will Too)
- It’s a party pleaser. The meatballs and dip are a hit at gatherings—they vanish in minutes, and everyone begs for the recipe.
- Meal prep made exciting. These meatballs reheat like a dream, making weeknight dinners stress-free and delicious.
- Customizable spice levels. I love them fiery, but you can adjust the heat to suit your crowd.
- The Green Goddess Dip is magic. It doubles as a salad dressing or veggie topper, so nothing goes to waste.
- Health meets indulgence. Lamb’s rich flavor satisfies cravings while delivering key nutrients like zinc and omega-3s.
Spicy Lamb Meatballs With Green Goddess Dip Recipe
Equipment
- Food Processor
- Extra-large, rimmed baking sheet
- High Speed Blender
Ingredients
Greek Lamb Meatballs
- 1 pound ground lamb
- 1 large egg
- ¼ cup water
- ½ cup fresh cilantro or parsley finely chopped
- 2 tablespoons seasoned breadcrumbs
- ⅓ cup shallot minced
- 1 teaspoon ground dried oregano
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes optional
- 1 teaspoon fennel seeds crushed in a mortar and pestle
Creamy Green Herb Sauce
- ½ cup plain Greek yogurt
- ½ cup fresh parsley leaves roughly chopped
- 1 small avocado pitted and cut into chunks
- ½ cup fresh basil leaves roughly chopped
- ¼ cup mayonnaise
- 3 green onions roughly chopped
- Kosher salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, mix all the meatball ingredients with your hands until combined.
- Roll the mixture into meatballs about 1 ¼ inches in diameter and place them on a parchment-lined baking sheet.
- Bake the meatballs for 12-15 minutes, until browned and cooked through.
- Transfer the meatballs to a serving platter.
- To make the creamy green herb sauce, blend yogurt, mayonnaise, parsley, basil, avocado, and green onions until smooth.
- Season the sauce with salt and pepper to taste, then refrigerate until ready to serve.
- Serve the meatballs with the creamy green herb sauce, garnished with crumbled feta, green onions, and fresh herbs. Enjoy!
