Spicy Lamb Meatballs with Green Goddess Dip Recipe

Introduction

These spicy lamb meatballs paired with a refreshing Green Goddess dip bring bold flavors together in a delightful appetizer or main dish. With just a few simple ingredients, you can create a satisfying meal that’s perfect for sharing.

Ingredients

• 1 pound ground lamb
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Salt and black pepper, to taste
• 1 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh tarragon or basil, chopped

Instructions

1. Step 1: In a large bowl, combine ground lamb with cumin, smoked paprika, cayenne, garlic, parsley, mint, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
2. Step 2: Shape the mixture into small 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 browned and cooked through.
4. Step 4: Meanwhile, prepare the Green Goddess dip by blending together Greek yogurt, mayonnaise, lemon juice, chives, tarragon or basil, and a pinch of salt until smooth and creamy.
5. Step 5: Serve the warm meatballs alongside the Green Goddess dip for dipping or drizzling.

Tips & Variations

• For a milder flavor, reduce or omit the cayenne pepper in the meatballs.
• Try baking the meatballs at 400°F (200°C) for 15-20 minutes instead of pan-frying for a hands-off approach.
• Add finely chopped red onion or shallots to the meat mixture for extra sweetness and texture.
• Use a food processor to blend the Green Goddess dip smoothly, or chop the herbs finely for a more textured dip.
• Serve meatballs over a bed of couscous or mixed greens to turn this into a complete meal.

Storage

Store leftover meatballs and dip separately in airtight containers in the refrigerator for up to 3 days. Reheat the meatballs gently in a skillet or oven to keep them moist. The dip is best served chilled and can be stirred before serving if it separates.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can shape the meatballs up to a day in advance and keep them refrigerated. Cook them just before serving for the best texture and flavor.

Can I substitute another type of meat?

Ground beef or turkey can be used instead of lamb, but keep in mind that lamb has a distinct flavor that complements the spices and herbs in this recipe.

Spicy Lamb Meatballs with Green Goddess Dip Recipe

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★★★★★

4.5 from 67 reviews

These Spicy Lamb Meatballs with Green Goddess Dip offer a flavorful and vibrant dish perfect for an appetizer or main course. The meatballs are seasoned with aromatic spices and herbs that deliver a spicy kick, while the creamy Green Goddess dip provides a fresh and tangy contrast, made with yogurt and fresh herbs. This recipe combines classic Mediterranean flavors with a modern twist, creating a deliciously balanced and satisfying dish.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (approximately 20 meatballs) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground lamb
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup fresh parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for frying)

Green Goddess Dip

• 1 cup plain Greek yogurt
• ¼ cup fresh parsley leaves
• 2 tablespoons fresh chives
• 2 tablespoons fresh tarragon
• 1 tablespoon lemon juice
• 1 small garlic clove
• Salt and pepper to taste

Instructions

1. Prepare the Meatball Mixture: In a large mixing bowl, combine ground lamb with cumin, smoked paprika, cayenne pepper, chopped onion, minced garlic, parsley, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
2. Form the Meatballs: Shape the lamb 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, being careful not to overcrowd the pan. Cook for about 8-10 minutes, turning occasionally, until the meatballs are browned on all sides and cooked through to an internal temperature of 160°F (71°C).
4. Prepare the Green Goddess Dip: While the meatballs are cooking, combine the Greek yogurt, parsley, chives, tarragon, lemon juice, garlic clove, salt, and pepper in a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
5. Serve: Arrange the cooked meatballs on a serving platter alongside a bowl of the Green Goddess dip. Serve warm and enjoy the combination of spicy meatballs with the fresh, creamy dip.

Notes

• For a milder version, reduce or omit the cayenne pepper.
• You can substitute ground beef or turkey if preferred.
• The dip can be made a few hours ahead and refrigerated to allow flavors to meld.
• Make sure not to overcrowd the skillet to ensure even browning of the meatballs.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: spicy lamb meatballs, green goddess dip, lamb appetizer, Mediterranean meatballs, lamb recipe, yogurt dip