Description
Juicy, spiced lamb meatballs with a festive kick, served with a creamy green goddess dip—ideal for holiday parties or cozy family dinners.
Ingredients
1 lb ground lamb
1/4 cup breadcrumbs (or almond flour for GF)
1 egg, lightly beaten
2 cloves garlic, minced
1 small onion, finely grated
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chili flakes (adjust to taste)
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
2 tbsp olive oil (for frying)
1/2 cup Greek yogurt (or sour cream)
1/4 cup mayonnaise
1 tbsp lemon juice
1/2 avocado
1 clove garlic
2 tbsp fresh basil
2 tbsp fresh parsley
1 tbsp fresh chives
Salt & pepper, to taste
Instructions
- In a large bowl, combine lamb, breadcrumbs, egg, garlic, onion, cumin, paprika, chili flakes, coriander, salt, pepper, and parsley. Mix until well combined.
- Roll mixture into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Fry meatballs in batches until browned on all sides and cooked through, about 10–12 minutes. Alternatively, bake at 375°F (190°C) for 18–20 minutes.
- To make the dip, blend Greek yogurt, mayonnaise, lemon juice, avocado, garlic, basil, parsley, and chives in a food processor until smooth.
- Season dip with salt and pepper to taste.
- Serve the hot meatballs with the green goddess dip on the side.
Notes
Use almond flour instead of breadcrumbs for a gluten-free option.
You can bake the meatballs instead of frying for a lighter version.
Make the dip ahead of time and refrigerate for up to 2 days.
Adjust chili flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 80mg
