Description
Juicy, warmly spiced lamb meatballs paired with a creamy and herby Green Goddess dip make a standout festive appetizer perfect for the holiday season.
Ingredients
1 lb ground lamb
1/2 cup breadcrumbs (or almond flour for low-carb)
1 large egg
2 cloves garlic, minced
1 small onion, finely grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon chili flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil (for frying)
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/2 avocado
1 clove garlic
1/4 cup fresh parsley
1/4 cup fresh basil
2 tablespoons fresh chives
Juice of 1 lemon
Salt and pepper, to taste
Instructions
- In a large bowl, combine ground lamb, breadcrumbs (or almond flour), egg, garlic, onion, cumin, coriander, cinnamon, chili flakes, salt, pepper, and chopped parsley. Mix until just combined.
- Roll the mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning to brown all sides, for about 8–10 minutes until fully cooked.
- While the meatballs cook, blend mayonnaise, Greek yogurt, avocado, garlic, parsley, basil, chives, and lemon juice until smooth to make the dip. Season with salt and pepper to taste.
- Serve the warm meatballs with the Green Goddess dip on the side.
Notes
Swap lamb for turkey or beef for a different flavor profile.
Use almond flour or gluten-free breadcrumbs for a gluten-free option.
To bake instead of fry, cook meatballs at 400°F for 20 minutes.
Leftovers can be stored in the fridge for up to 3 days.
Freeze cooked meatballs on a tray, then store in a freezer-safe bag.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 70mg
