Ingredients
Equipment
Method
Meatball Preparation
- Finely chop the onion and mince the garlic clove.
- Chop the red chili according to your desired heat level.
- In a large mixing bowl, combine ground lamb, onion, garlic, chili, cumin, coriander, salt, pepper, egg, and soaked breadcrumbs.
- Roll mixture into 1.5 to 2 tablespoon-sized balls and refrigerate for 15-20 minutes.
- Heat oil in a non-stick skillet and cook the meatballs in batches until golden brown, about 2-3 minutes on each side.
Green Goddess Dip Preparation
- In a blender, combine avocado, Greek yogurt, minced garlic, basil, parsley, lemon juice, salt, and pepper. Blend until smooth.
Serving
- Serve the meatballs with the Green Goddess dip, garnished with fresh herbs and chili flakes.
Nutrition
Notes
Chill shaped meatballs for best results and adjust chili for spice preference. Fresh herbs enhance flavor and presentation.
