Spicy Lamb Meatballs with Green Goddess Dip Recipe
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.
- 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
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
- 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.
- Form the Meatballs: Shape the lamb mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter to ensure even cooking.
- 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).
- 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.
- 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
