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