Spicy Lamb Meatballs with Green Goddess Dip

Name: Spicy Lamb Meatballs with Green Goddess Dip
Total time: 110 min
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

4.7

(3)

3 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

Published on November 19, 2020

Active Time:

30 mins

Total Time:

1 hrs 50 mins

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

Directions

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.
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.
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.

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

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.