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Spicy Lamb Meatballs

Spicy Lamb Meatballs with Creamy Green Goddess Bliss

Delight in Spicy Lamb Meatballs that are tender and packed with flavor, complemented by a refreshing Green Goddess dip.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Lamb Opt for grass-fed for richer flavor.
  • 1 small Onion Adds sweetness and moisture; substitute with shallots for a gentler taste.
  • 1 clove Garlic Provides depth; try roasted garlic for a sweeter profile.
  • 1 small Red Chili Introduces heat; swap in jalapeño or omit for a milder flavor.
  • 1 teaspoon Cumin Powder Earthy spice that elevates the meat.
  • 1 teaspoon Coriander Powder Compliments cumin beautifully.
  • 1 teaspoon Salt Essential seasoning; adjust to taste.
  • 1 teaspoon Black Pepper Essential seasoning; adjust to taste.
  • 1 large Egg Binds the meatballs together for a perfect texture.
  • 1 cup Breadcrumbs Adds texture; use gluten-free options if preferred.
For Cooking
  • 2 tablespoons Olive Oil Key for cooking; avocado oil is a great high-heat alternative.
For the Green Goddess Dip
  • 1 cup Plain Greek Yogurt The base for the dip, offering creaminess; sour cream can substitute.
  • 1 small Avocado Adds a silky texture; replace with silken tofu for a dairy-free twist.
  • 1 cup Fresh Basil Leaves Provides vibrant freshness in the dip.
  • 1/4 cup Parsley Complements the dip flavors beautifully.
  • 2 tablespoons Lemon Juice Brightens everything up; fresh lemon juice is the best choice.

Equipment

  • Skillet
  • Mixing Bowl
  • Blender
  • parchment-lined tray

Method
 

Preparation
  1. Finely chop the small onion, mince the garlic clove, and dice the small red chili. Set aside.
  2. In a medium bowl, combine breadcrumbs with milk to create a thick paste.
  3. In a large mixing bowl, combine ground lamb, cooled onion, minced garlic, diced chili, cumin, coriander, salt, pepper, and egg. Add the breadcrumb paste and mix gently.
  4. Form small meatballs about the size of a golf ball and refrigerate for 15-20 minutes.
  5. Heat olive oil in a skillet and sear meatballs for 4-5 minutes on each side until golden brown.
  6. In a blender, combine yogurt, avocado, garlic, basil, parsley, lemon juice, salt, and pepper. Blend until smooth.
  7. Serve meatballs alongside the Green Goddess dip, garnished with fresh herbs.

Nutrition

Serving: 3meatballsCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 450mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

These meatballs can be frozen and reheated. Store cooked meatballs in the fridge for up to 3 days or freeze for up to 3 months.

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