Spicy Lamb Meatballs with Green Goddess Dip
★★☆☆☆
Ingredients
- Green Goddess Dip
- 3/4 cup packed fresh flat-leaf parsley leaves (177 ml)
- 3/4 cup packed fresh basil leaves (177 ml)
- 1/2 cup sour cream (118 ml)
- 1/4 cup mayonnaise (59.1 ml)
- 2 medium scallions, chopped
- 2 anchovy fillets, drained
- 2 tsp kosher salt, plus more to taste (9.9 ml)
- Freshly ground black pepper to taste
- Meatballs
- Canola oil, for greasing
- 1/4 cup water (59.1 ml)
- 2 Tbsp harissa paste (29.6 ml)
- 1/2 cup dry breadcrumbs (118 ml)
- 1 pound ground lamb (454 g)
- 1/2 cup finely chopped fresh cilantro (118 ml)
- 1/3 cup minced shallot (78.9 ml)
- 1 large egg, beaten
- 2 garlic cloves, finely grated
- 2 tsp Hungarian hot paprika (9.9 ml)
- 1 tsp ground cumin (4.9 ml)
- 1 tsp ground coriander (4.9 ml)
- 1 tsp ground fennel (4.9 ml)
- 2 tsp kosher salt (9.9 ml)
Instructions
- Make the dip: Combine parsley, basil, sour cream, mayonnaise, scallions, and anchovies in a food processor. Process until smooth, scraping the sides as needed. Season with salt and pepper.
- Make the meatballs: Preheat oven to 400°F (200°C). Grease a 13x9 inch baking dish. In a bowl, whisk together water and harissa paste. Add breadcrumbs, lamb, cilantro, shallot, egg, garlic, paprika, cumin, coriander, fennel, and salt. Mix gently until combined. Form into 1-inch meatballs.
- Arrange meatballs in the prepared dish, touching slightly. Bake for 18-20 minutes, or until browned and a thermometer inserted in the center reads 160°F.
- Serve meatballs with Green Goddess Dip.
Wine Pairing: Medium Red (Pinot Noir) — Grenache or another medium-bodied red wine.