Spicy Lamb Meatballs with Green Goddess Dip

recipe Detail


Inspired by merguez, a North African lamb sausage, these meatballs are loaded with cumin, garlic, and paprika for the ideal one-bite nosh. Harissa gives them a fiery heat that's tempered by the herby dip.


- 1 pound ground lamb

- 1/4 cup breadcrumbs

- 1 egg

- 1 garlic clove, minced

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1/2 teaspoon red pepper flakes

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- Olive oil

- Green Goddess Dip:

- 1/2 cup Greek yogurt

- 1/4 cup mayonnaise

- 1/4 cup fresh parsley, chopped

- 1/4 cup fresh dill, chopped

- 1/4 cup fresh chives, chopped

- 1 garlic clove, minced

- 1 tablespoon lemon juice

- Salt and pepper, to taste


1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

2. In a large mixing bowl, combine the ground lamb, breadcrumbs, egg, minced garlic, cumin, paprika, red pepper flakes, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.

3. Using your hands, roll the lamb mixture into small meatballs, about 1 inch in diameter.

4. Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs to the skillet, making sure not to overcrowd them. Cook for about 2-3 minutes on each side, until they are lightly browned.

5. Transfer the meatballs to the prepared baking sheet and bake for 10-12 minutes, until cooked through.

6. While the meatballs are baking, prepare the Green Goddess Dip. In a blender or food processor, combine the Greek yogurt, mayonnaise, parsley, dill, chives, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.

7. Once the meatballs are cooked, remove them from the oven and let them cool for a few minutes.

8. Serve the Spicy Lamb Meatballs with the Green Goddess Dip on the side for dipping or drizzle the dip over the meatballs for an extra burst of flavor. Enjoy!

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