Spicy Lamb Meatballs with Green Goddess Dip

Name: Spicy Lamb Meatballs with Green Goddess Dip
Total time: 1 h 50 min
Yield: 6 to 8
Ingredients: 3/4 cup packed fresh flat-leaf parsley leaves; 3/4 cup packed fresh basil leaves; 1/2 cup sour cream; 1/4 cup mayonnaise; 2 medium scallions, chopped; 2 drained canned anchovy fillets; 2 teaspoons kosher salt, plus more to taste; Black pepper, to taste; Canola oil, for greasing baking dish; 1/4 cup water; 2 tablespoons harissa (such as Mina); 1/2 cup dry breadcrumbs; 1 pound ground lamb; 1/2 cup finely chopped fresh cilantro; 1/3 cup minced shallot; 1 large egg, beaten; 2 garlic cloves, finely grated; 2 teaspoons Hungarian hot paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground fennel

2 Ratings
2 Reviews

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. Not a fan of lamb? Try preparing these make-ahead meatballs with ground beef or a plant-based meat alternative, such as Impossible.

By Justin Chapple

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Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Recipe Summary test

active:

30 mins

total:

1 hr 50 mins

Yield:

6 to 8

Directions

Step 1
Process parsley, basil, sour cream, mayonnaise, scallions, and anchovies in a food processor until smooth, about 1 minute. Transfer mixture into a medium bowl; add salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour.

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Step 2
Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with canola oil. Whisk together 1/4 cup water and harissa in a medium bowl. Stir in breadcrumbs; let stand 5 minutes. Add lamb, cilantro, shallot, egg, garlic, paprika, cumin, coriander, fennel, and 2 teaspoons salt; stir well to combine. Shape mixture into 24 meatballs. Arrange meatballs in prepared baking dish so they are touching slightly.
Step 3
Bake in preheated oven until meatballs are browned and a thermometer inserted in thickest portion of meat registers 160°F, 18 to 20 minutes. Transfer to a serving platter. Serve with dip.

Make Ahead

Meatballs can be prepared through step 2 and frozen up to 1 month. Thaw overnight in refrigerator, and let come to room temperature before baking.

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Food & Wine Member

02/21/2021

I love spicy food and harissa is one of my favorite ingredients. I did use the Impossible ground because I'm vegetarian, so I omitted the water and the egg, because it binds pretty well without. I also didn't have ground fennel, so I used fenugreek. I also didn't have Hungarian paprika, so I used cayenne. Came out well. Will be a staple in my household!!

Food & Wine Member

12/07/2020

The Holy Grail of recipes: easy, fast, delicious, healthy (I subbed Greek yogurt for the sour cream). I turned it into an entree with couscous and a salad of little gem, white carrot and scallions, with the Green Goddess drizzled over all. The entire family cleaned their plates, and my son asked me if we could have it again this week. A keeper for sure!

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Spicy Lamb Meatballs with Green Goddess Dip

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Recipe Summary test

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Spicy Lamb Meatballs with Green Goddess Dip

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Spicy Lamb Meatballs with Green Goddess Dip

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Spicy Lamb Meatballs with Green Goddess Dip