Spicy Lamb Meatballs with Green Goddess Dip
These juicy Mediterranean-inspired lamb meatballs are seasoned with warm spices, herbs, and aromatics, cooked until golden, and paired with a refreshing, creamy Green Goddess dip made from yogurt, herbs, lemon, and garlic.
The flavors are balanced — savory, herby, tangy, and mildly spicy — making this dish perfect for dinner, meal prep, or small gatherings.Serve them as appetizers, in bowls, wraps, or on a mezze platter.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 3–4
Ingredients
For the Spicy Lamb Meatballs
500 g ground lamb
1 small onion, grated or finely chopped
2 cloves garlic, minced
1 large egg
½ cup breadcrumbs
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili flakes
½ tsp black pepper
¾ tsp salt
1–2 tbsp olive oil for cooking
For the Green Goddess Dip
1 cup Greek yogurt
½ cup fresh parsley
¼ cup fresh basil
2 tbsp fresh dill
1 tbsp fresh chives or green onion
1 clove garlic
1½ tbsp lemon juice
1 tbsp olive oil
½ tsp salt, or to taste
1–2 tbsp water to thin if needed
Instructions
Step 1 — Prepare the Meatball Mixture
In a large mixing bowl combine:
ground lamb, onion, garlic, egg, breadcrumbs, parsley, mint, smoked paprika, cumin, chili flakes, salt, and pepper.
Mix gently using your hands until just combined.
Form into 18–20 small meatballs (1–1½ inch size).
Chill in the fridge 10 minutes to help them firm up (optional but recommended).
Step 2 — Cook the Meatballs
Pan-searing method (best flavor):
Heat 1–2 tbsp olive oil in a large skillet over medium heat.
Add meatballs and cook 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
Baked method (healthier):
Place meatballs on a lined baking sheet and bake at 200°C (400°F) for 15–18 minutes.
Step 3 — Make the Green Goddess Dip
Add yogurt, parsley, basil, dill, chives, garlic, lemon juice, olive oil, and salt to a blender or food processor.
Blend until smooth, creamy, and bright green.
Thin with 1–2 tbsp water if needed.
Taste and adjust lemon or salt.
Step 4 — Serve
Serve meatballs warm with a generous bowl of Green Goddess dip.
Great with:
roasted potatoes
pita or flatbread
quinoa or couscous
cucumber–tomato salad
hummus or tzatziki
Notes & Tips
Overmixing the meat makes meatballs tough — keep it gentle.
Mint + lamb is a classic Mediterranean pairing that brightens the flavor.
For extra browning, broil the meatballs for 1–2 minutes at the end.
You can make the meatballs ahead and freeze them for up to 3 months.
Frequently Asked Questions
1. Can I use beef instead of lamb?
Yes — ground beef, turkey, or chicken all work. Lamb gives the deepest flavor.
2. What if I want it completely non-spicy?
Skip chili flakes; the smoked paprika and cumin give warm depth without heat.
3. Can I air-fry the meatballs?
Absolutely — air-fry at 190°C (375°F) for 10–12 minutes, shaking halfway.
4. Is the dip replaceable?
Yes — substitute with tzatziki, hummus, garlic yogurt, or tahini sauce.
Nutritional Information
Calories: 360
Protein: 22 g
Fat: 24 g
Carbs: 10 g
Fiber: 1 g
Sugar: 3 g
Sodium: 520 mg