Spicy Lamb Meatballs with Green Goddess Dip Recipe

Introduction

Spicy Lamb Meatballs with Green Goddess Dip offer a bold and flavorful appetizer that’s perfect for gatherings or a tasty weeknight treat. The rich, seasoned lamb pairs beautifully with the fresh, creamy dip for a delightful contrast.

Ingredients

• 1 pound ground lamb
• 2 teaspoons ground cumin
• 1 teaspoon chili flakes
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• Salt and pepper, to taste
• 1 cup plain yogurt
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh chives
• 1 tablespoon lemon juice
• 1 garlic clove
• 1 teaspoon anchovy paste (optional)

Instructions

1. Step 1: In a large bowl, combine ground lamb with cumin, chili flakes, chopped parsley, chopped mint, salt, and pepper. Mix gently until all ingredients are evenly distributed.
2. Step 2: Shape the mixture into small, bite-sized meatballs, about 1 inch in diameter.
3. Step 3: Heat a skillet over medium heat and cook the meatballs for 8–10 minutes, turning occasionally until they are browned and cooked through.
4. Step 4: While the meatballs cook, prepare the Green Goddess Dip by blending yogurt, parsley leaves, chives, lemon juice, garlic, and anchovy paste (if using) until smooth and creamy.
5. Step 5: Serve the warm meatballs alongside the Green Goddess Dip for dipping.

Tips & Variations

• For a milder flavor, reduce or omit the chili flakes.
• Substitute ground beef or turkey if lamb is not available.
• Add a pinch of smoked paprika for a smoky twist in the meatballs.
• Use Greek yogurt for a thicker, tangier dip.
• Add a handful of fresh tarragon or basil to the dip for extra herbaceous notes.

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Keep the Green Goddess Dip in a separate container refrigerated for up to 2 days. Reheat meatballs gently in a skillet or microwave before serving, and stir the dip well before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, you can bake the meatballs at 375°F (190°C) for 15–20 minutes until cooked through and browned.

Is the Green Goddess Dip suitable for vegans?

This recipe uses yogurt and anchovy paste, which are not vegan. To make a vegan version, use plant-based yogurt and omit the anchovy paste or replace it with capers for flavor.

Spicy Lamb Meatballs with Green Goddess Dip Recipe

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★★★★★

4.5 from 60 reviews

These Spicy Lamb Meatballs with Green Goddess Dip offer a delightful combination of bold Middle Eastern-inspired flavors paired with a creamy, herbaceous dip. Perfect as an appetizer or a savory snack, the dish features juicy lamb meatballs seasoned with fragrant spices and fresh herbs, complemented by a zesty yogurt-based Green Goddess dip that adds a refreshing contrast to the heat.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (approximately 20 meatballs) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

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For the Spicy Lamb Meatballs

• 1 lb ground lamb
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for frying)

For the Green Goddess Dip

• 1 cup plain Greek yogurt
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon lemon juice
• 1 small garlic clove
• Salt and pepper to taste

Instructions

1. Prepare the Meatball Mixture: In a large bowl, combine the ground lamb with cumin, coriander, cayenne pepper, smoked paprika, minced garlic, parsley, mint, salt, and black pepper. Mix everything gently but thoroughly until evenly incorporated.
2. Form the Meatballs: Shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking.
3. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches without overcrowding. Cook for about 8-10 minutes, turning periodically to brown all sides and ensure the meatballs are cooked through. They should have an internal temperature of 160°F (71°C).
4. Make the Green Goddess Dip: While the meatballs cook, combine Greek yogurt, parsley, chives, tarragon, lemon juice, and garlic in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste.
5. Serve: Arrange the cooked spicy lamb meatballs on a serving dish alongside a bowl of the Green Goddess dip. Garnish with extra fresh herbs if desired and enjoy warm.

Notes

• For a milder dip, reduce the amount of garlic or herbs as preferred.
• Meatballs can be baked at 375°F (190°C) for about 20 minutes if you prefer a less hands-on cooking method.
• Ground lamb can be substituted with ground beef or turkey for different flavor profiles.
• Serve these meatballs as an appetizer, party snack, or alongside salads or rice for a complete meal.

Keywords: Spicy lamb meatballs, Green Goddess dip, Middle Eastern appetizers, lamb recipes, yogurt dip