Ingredients
Scale
- 1 pound ground lamb
- 1 small onion (finely chopped)
- 1 small red chili (finely chopped)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ cup plain Greek yogurt
- 1 small avocado (pitted and cut into chunks)
- fresh basil leaves (roughly chopped)
- ¼ cup fresh parsley (roughly chopped)
- 1 tablespoon lemon juice
- salt and black pepper (to taste)
- 1 egg
- 2 tablespoons breadcrumbs
- 1 tablespoon olive oil
Instructions
- Finely chop the onion, garlic, and chili for the meatball mixture. Roughly chop the fresh herbs for the dip.
- In a large bowl, combine ground lamb, onion, garlic, chili, cumin, coriander, egg, breadcrumbs, salt, and pepper. Mix gently.
- Shape the mixture into small meatballs (about 1 tablespoon each) and allow them to rest for 3–5 minutes.
- Heat olive oil in a skillet over medium heat. Cook the meatballs in batches until browned on all sides and cooked through.
- For the dip, blend avocado, Greek yogurt, garlic, herbs, lemon juice, salt, and pepper until smooth.
- Serve the warm meatballs with the Green Goddess Dip while garnishing with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs (120g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg