Green Meatballs: Spicy Lamb with Creamy Herb Dip

by

Spicy lamb meatballs with green dip are a vibrant, protein-rich appetizer or main dish with bold Middle Eastern and Mediterranean flavor influences. These tender, juicy meatballs are infused with warming spices like cumin and chili, fresh herbs, garlic, and a hint of lemon zest — then paired with a creamy, herb-packed green yogurt dip that cools and complements the heat.

They’re perfect for casual dinners, mezze platters, or party bites, and they’re naturally gluten-free and low-carb. Whether served skewered for appetizers or alongside couscous, flatbread, or salad bowls, these lamb meatballs add excitement to any meal.

Ingredients Overview

Ground Lamb

  • Rich, flavorful, and juicy — ideal for meatballs.

  • Look for 80/20 ground lamb for the best texture and flavor retention.

Spices & Seasonings

  • Cumin, coriander, smoked paprika, and chili flakes bring warmth and depth.

  • Salt & pepper balance the flavor.

Garlic & Onion

  • Fresh minced garlic and grated or finely chopped onion add essential aroma and moisture.

Fresh Herbs

  • Parsley, cilantro, or mint brighten the lamb and add a fresh, earthy note.

Lemon Zest

  • Adds a hint of citrusy brightness to lift the richness of the lamb.

Egg

  • Helps bind the mixture.

  • No breadcrumbs are used — these are naturally gluten-free.

For the Green Dip

The dip is a creamy blend of yogurt, herbs, lemon, and garlic — cool and zesty.

  • Greek yogurt (full-fat or 2%) for creaminess

  • Fresh parsley, cilantro, and/or mint for color and brightness

  • Lemon juice for acidity

  • Garlic for a punchy base

  • Olive oil to emulsify

  • Salt & pepper to taste

Optional: Add avocado for extra creaminess or jalapeño for a spicy variation.

Step-by-Step Instructions

1. Make the Meatball Mixture

In a large bowl, combine:

  • 1 lb ground lamb

  • 2 garlic cloves, minced

  • ½ small onion, grated or finely minced

  • 1 tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp smoked paprika

  • ¼–½ tsp red pepper flakes (adjust for heat)

  • 1 egg

  • Zest of 1 lemon

  • 2 tbsp chopped parsley or cilantro

  • ¾ tsp salt

  • ½ tsp black pepper

Mix gently until just combined. Overmixing can make them dense.

2. Shape and Chill

  • With wet hands, form into 1½-inch balls (about 16–18).

  • Place on a parchment-lined tray and chill in the fridge for 20–30 minutes to help them firm up.

3. Cook the Meatballs

Pan-Fry Method:

  • Heat 1–2 tbsp olive oil in a skillet over medium-high heat.

  • Brown meatballs on all sides for 7–8 minutes total until cooked through.

Oven Method:

  • Preheat oven to 400°F (200°C).

  • Arrange meatballs on a greased or parchment-lined baking sheet.

  • Bake for 18–20 minutes, or until browned and internal temperature reaches 160°F (71°C).

Optional: Finish under the broiler for 1–2 minutes for crispier edges.

4. Make the Green Dip

In a blender or food processor, combine:

  • ¾ cup Greek yogurt

  • ½ cup fresh parsley leaves

  • ½ cup fresh cilantro or mint

  • 1 garlic clove

  • 2 tbsp olive oil

  • Juice of ½ lemon

  • Salt and pepper to taste

Blend until smooth and vibrant green. Adjust seasoning or add water for thinner consistency if desired.

Tips, Variations & Substitutions

  • Make ahead: Meatballs can be formed 1 day ahead and cooked when ready to serve. Dip can be stored in the fridge for up to 3 days.

  • Low-carb option: These are naturally low-carb and keto-friendly.

  • Swap proteins: Use ground beef, turkey, or chicken if lamb isn’t available.

  • Spice level: Add cayenne or diced jalapeño for more heat; reduce chili flakes for milder flavor.

  • Herb switch: Use basil in the dip for a different green flavor or add avocado for extra creaminess.

Serving Ideas & Occasions

Serve these meatballs with:

  • Warm pita or flatbread

  • Couscous, quinoa, or rice pilaf

  • Cucumber-tomato salad

  • Pickled onions or olives for contrast

  • As part of a mezze platter with hummus, baba ghanoush, and dolmas

Occasions:

  • Holiday appetizers

  • Game day bites

  • Dinner party starters

  • Easy weeknight meals

  • Meal prep protein

These also make amazing lettuce wraps or bowl toppings.

Nutritional & Health Notes

These meatballs are:

  • High in protein and iron

  • Naturally gluten-free and low-carb

  • Yogurt dip adds probiotics and calcium

  • Fresh herbs offer antioxidants and anti-inflammatory benefits

Use lean lamb or substitute ground turkey for a lower-fat version. Greek yogurt keeps the dip high in protein and refreshing without heaviness.

FAQs

Q1: Can I freeze the meatballs?

A1: Yes. Freeze raw or cooked meatballs on a baking sheet, then transfer to a freezer bag. Bake from frozen or thaw overnight and reheat.

Q2: Can I grill the meatballs?

A2: Absolutely. Thread onto skewers and grill over medium heat for 8–10 minutes, turning often until cooked through.

Q3: What if I don’t like lamb?

A3: Substitute ground beef, turkey, or chicken — just adjust cooking time slightly and add extra fat (like olive oil) if using lean meats.

Q4: Can I make this dairy-free?

A4: Yes. Use a plant-based yogurt (like cashew or coconut) for the dip. Choose brands that are unsweetened and tangy.

Q5: What can I use instead of yogurt for the dip?

A5: Try labneh, sour cream, or blended avocado with lemon juice for a creamy dairy-free version.

Q6: Are these spicy?

A6: They have gentle warmth. Adjust red pepper flakes or add chili paste for more heat.

Leave a Comment