Meat + Poultry Ground Meat Ground Lamb Spicy Lamb Meatballs with Green Goddess Dip 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 Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on November 19, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print