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Greek Lamb Meatballs with Creamy Green Herb Sauce | giveitsomethyme.com – These make-ahead meatballs are loaded with garlic, smoked paprika, cumin and oregano for a super flavorful bite. A pinch of red pepper gives them just the right kick that pairs perfectly with the creamy, herby dip!
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5 from 2 votes

Greek Lamb Meatballs with Creamy Green Herb Sauce

These make-ahead Greek Lamb Meatballs are loaded with garlic, smoked paprika, cumin and oregano for a super flavorful bite. A pinch of red pepper flakes gives them just the right kick that pairs perfectly with the creamy, herby dip.
Course Appetizer, Dinner, Main Course
Cuisine Greek, Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 271kcal
Author Kim Peterson

Equipment

Ingredients

Greek Lamb Meatballs

  • 1 pound ground lamb
  • 1 large egg
  • ¼ cup water
  • 2 tablespoons seasoned breadcrumbs
  • ½ cup fresh cilantro or parsley , finely chopped
  • ⅓ cup shallot , minced
  • 3 garlic cloves , minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried oregano
  • 1 teaspoon fennel seeds , crushed in a mortar and pestle
  • ¼ teaspoon crushed red pepper flakes (optional)

Creamy Green Herb Sauce

  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • ½ cup fresh parsley leaves , roughly chopped
  • ½ cup fresh basil leaves , roughly chopped
  • 1 small avocado , pitted and cut into chunks
  • 3 green onions , roughly chopped
  • Kosher salt and black pepper , to taste

For Serving

  • Crumbled feta cheese
  • Sliced green onion
  • Fresh cilantro, parsley and basil

Instructions

Greek Lamb Meatballs

  • Preheat oven to 400°F.
  • Mix all ingredients with your hands in a medium bowl until combined.
  • Roll mixture into meatballs about 1 ¼ inches in diameter and place onto a rimmed, parchment-lined baking sheet. You should get 22-24 meatballs.
  • Bake in preheated oven until meatballs are browned and cooked through, about 12-15 minutes.
  • Transfer meatballs to a serving platter.
  • Serve with Creamy Green Herb Sauce and garnish with crumbled feta, green onion, and fresh herbs. Enjoy!

Creamy Green Herb Sauce

  • Place yogurt, mayonnaise, parsley, basil, avocado and green onions in a high-powered blender or bowl of a food processor.
  • Blend or process until smooth and creamy. Season to taste with salt and pepper.
  • Store in an airtight container and refrigerate until ready to use. Can be made 2 days ahead.

Notes

Freezer-Friendly Recipe: Simply place uncooked meatballs in a single layer on a sheet pan, and when frozen transfer them to a resealable plastic bag. Freeze up to 3 months. When ready to enjoy, thaw completely in a single layer and follow baking instructions above.
You can also freeze cooked meatballs up to 3 months. When ready to eat, let thaw completely and rewarm at 350 degrees F for 8-10 minutes.

Nutrition

Serving: 4 meatballs | Calories: 271kcal | Carbohydrates: 7g | Protein: 17g | Fat: 19g | Cholesterol: 84mg | Sodium: 116mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 928IU | Vitamin C: 10mg | Calcium: 76mg