Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that slap without taking all day, you’re in the right place. These spicy lamb meatballs are a flavor knockout: juicy, crispy-edged, and packed with warming spices. Dipped into a zesty herb-packed green sauce? Game over. If you love the juicy vibes of my Beef & Noodles or crave the richness of Air Fryer Cod, this one’s for you.
Why You’ll Love These Spicy Lamb Meatballs
- Crispy on the outside, juicy inside
- Big flavor from cumin, chili, garlic, and fresh herbs
- The green dip is tangy, creamy, herby, and cools the spice perfectly
- Crowd-pleasing appetizer or dinner party hero
- Meal prep-friendly
- Pairs with flatbread, rice, or veggie bowls
- Bakes or pan-fries like a dream
- Protein-packed and gluten-free friendly
The Ingredient Lineup
Ground lamb: Rich, slightly gamey, and full of natural fat for juicy meatballs. You want that bold base.
Garlic + onion: Classic aromatic power. Grated onion keeps the mix moist.
Cumin + coriander + chili flakes: Warm, smoky, and spicy. This blend brings depth and heat.
Fresh mint + parsley: Fresh herbs cut through the richness and keep the flavor bright.
Breadcrumbs or almond flour: Binds the mix. Use almond flour for gluten-free.
Egg: Helps everything hold together.
Yogurt or tahini green dip: Tangy, creamy, and loaded with herbs. Think chimichurri meets ranch. You can customize.
Lemon zest + juice: A hit of brightness in both meatballs and dip.
How to Make Spicy Lamb Meatballs with Green Dip
Preheat your oven to 425°F or heat a skillet if you’re pan-frying.
In a large bowl, combine ground lamb, grated onion, minced garlic, chopped parsley and mint, egg, cumin, coriander, chili flakes, salt, pepper, and breadcrumbs or almond flour.
Mix until just combined. Don’t overmix, you want tender meatballs, not tough ones.
Form into meatballs about 1.5 inches wide. You should get 16–20.
Place on a parchment-lined sheet tray or into a hot skillet with a touch of oil. Bake for 15–18 minutes, or pan-fry in batches until browned and cooked through.
While they cook, make the green dip. In a food processor, blend Greek yogurt or tahini with parsley, cilantro, garlic, lemon juice, olive oil, salt, and a splash of water until smooth.
Taste and adjust: more salt? More lemon? More herbs? Make it your own.
Serve the meatballs hot with a big swoop of green dip. Bonus: scatter fresh herbs and chili oil over the top.
Tips, Variations & Flavor Swaps
- Use beef or turkey if lamb isn’t your thing
- Add harissa paste for extra spicy, smoky depth
- Swap breadcrumbs for almond flour to make it gluten-free
- Add chopped pistachios to the dip for crunch
- Serve over a grain bowl or tucked into pita with pickles
- Make mini meatballs for party skewers
What to Serve With Spicy Lamb Meatballs
Make it a full flavor plate with:
- Sweet Potato in Air Fryer for a smoky-sweet side
- Guide on How to Make Avocado Toast for a brunchy twist
- Chocolate Chip Rice Krispie Cookies to end on a high note
- A minty cucumber salad or lemony couscous
Storage & Reheating
- Store cooked meatballs in an airtight container for up to 4 days
- Reheat in the oven or air fryer for crispy edges
- Green dip lasts 3–4 days in the fridge
- Freeze uncooked meatballs for meal prep magic
FAQs
Can I make these ahead?
Yes, form the meatballs a day ahead and cook when ready. Or fully cook and reheat.
What if I don’t have lamb?
Use ground beef or turkey, just increase the seasoning to match the flavor.
Is the green dip dairy-free?
Use tahini instead of yogurt, and you’ve got a creamy, dairy-free option.
How spicy are these?
Medium. Reduce chili flakes or add more if you want it hotter.
Can I grill them?
Yes, use skewers or a grill pan. Keep them small so they cook fast.
Spicy Lamb Meatballs with Green Dip – Bold, Juicy, Crowd-Pleaser
- Total Time: 33 minutes
- Yield: 4 servings
Description
Juicy, spiced lamb meatballs with crispy edges, paired with a cooling green dip full of fresh herbs and tangy lemon.
Ingredients
1 lb ground lamb
1/2 small onion, grated
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili flakes
1/4 cup chopped parsley
2 tbsp chopped fresh mint
1 egg
1/3 cup breadcrumbs or almond flour
1 tsp salt
1/2 tsp black pepper
For the Green Dip:
1 cup Greek yogurt or 1/2 cup tahini + water
1/2 cup parsley
1/2 cup cilantro
1 clove garlic
Juice of 1 lemon
2 tbsp olive oil
Salt to taste
Instructions
1. Preheat oven to 425°F or heat a skillet with oil.
2. Mix lamb, onion, garlic, spices, herbs, egg, salt, pepper, and breadcrumbs in a bowl until combined.
3. Form into 16–20 meatballs.
4. Bake on a sheet tray for 15–18 minutes, or pan-fry in batches until browned and cooked through.
5. Make the green dip: blend all dip ingredients in a food processor until smooth. Adjust lemon, salt, or herbs to taste.
6. Serve meatballs hot with a generous swipe of green dip. Garnish with extra herbs or chili oil if desired.
Notes
Use almond flour instead of breadcrumbs for gluten-free.
Make the dip dairy-free by swapping yogurt for tahini + lemon + water.
Form meatballs ahead and cook when ready.
Freeze raw or cooked meatballs for meal prep.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking, Pan-Frying
- Cuisine: Middle Eastern-Inspired
Flavor Bombs in Every Bite
These spicy lamb meatballs are not playing around. They bring heat, herbs, and juicy texture with a cooling, punchy dip that takes everything up a level. Perfect for a party, but easy enough for meal prep.
Put this one in rotation. It’s a certified flavor drop.