Spicy Lamb Meatballs with Green Goddess Dip

★★★☆☆
Prep: 20 mins (est.) Cook: 1h 26m (est.) Serves: 4-6

Ingredients

  • Green Goddess Dip:
  • 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 anchovy fillets, drained
  • 2 tsp kosher salt, plus more to taste
  • Freshly ground black pepper to taste
  • Meatballs:
  • Canola oil, for greasing
  • 1/4 cup water
  • 2 Tbsp harissa paste
  • 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 tsp Hungarian hot paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground fennel
  • 2 tsp kosher salt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve meatballs with Green Goddess Dip.
Wine Pairing: Medium Red
· Excel Master
Meat, Spicy