Looking to jazz up your standard meatball recipe? Give these Greek-inspired Lamb Meatballs with creamy Green Goddess dip a try! They’re super simple to whip up and can be baked in the oven in under 15 minutes. Pair them with rice or orzo, avocado and cucumber, and you’ve got yourself a winning meal.
These meatballs take a detour from the classic Italian version by using lamb along with some tasty Greek herbs and spices that really bring out that rich, earthy flavor. If you’re hesitant about trying lamb, trust me—it’s a fantastic change from beef and has so much more flavor.
Green Goddess dressing makes a terrific sauce to pair with the meat. It’s creamy with a delightful herb kick, making it the perfect partner for the lamb’s rich and robust flavor. Besides using it as a sauce, Green Goddess functions wonderfully as a salad dressing.
To serve, spread the Green Goddess sauce on plates. Add the rice, meatballs, avocado, cucumber, and greens. A light drizzle of fresh lemon juice will enhance the flavors just before serving. These meatballs also make a great appetizer- just serve on a platter with the Green Goddess sauce. Enjoy!
Lamb Meatballs with Green Goddess Dip
Cuisine: GreekDifficulty: Easy4
servings15
minutes15
minutesJazz up your standard meatball recipe with these Greek-inspired Lamb Meatballs with creamy Green Goddess dip!
Ingredients
1 pound ground lamb
1 small red onion – finely chopped
3 cloves minced garlic
2 teaspoons parsley – finely chopped
1 cup panko breadcrumbs
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano – dried
1 small lemon zest – grated1 large egg – beaten
1/4 teaspoon mint – optional
- Green Goddess Sauce
¾ cup fresh flat-leaf parsley leaves
¼ cup basil pesto
⅓ cup sour cream
⅓ cup mayonnaise
2 medium green onions – chopped
2 drained canned anchovy fillets
Directions
- Preheat the oven to 400 °F. Combine all of the meatball ingredients together in a large bowl. Use a large fork or your hands to combine well. Let the mixture rest for 5 minutes. Roll the mixture into 12 large meatballs and place them on a sheet pan lined with parchment paper.
- Bake meatballs on the highest rack for 7 minutes. Then flip the balls on the other side and bake for another 7 minutes until browned and cooked through (or until reaching an internal temperature of 165F).
- While meatballs are baking, add all dip ingredients to a small food processor and blend for about 1 minute. Transfer mixture to a bowl, add salt & pepper to taste, then cover and refrigerate until ready to serve.
- Notes: Store leftovers in an airtight container in the fridge for 3-4 days.
