Spicy Lamb Meatballs with Green Goddess Dip
★★★☆☆
Ingredients
- Green Goddess Dip
- 3/4 cup packed fresh flat-leaf parsley leaves180 ml packed fresh flat-leaf parsley leaves
- 3/4 cup packed fresh basil leaves180 ml packed fresh basil leaves
- 1/2 cup sour cream120 ml sour cream
- 1/4 cup mayonnaise60 ml mayonnaise
- 2 medium scallions, chopped2 medium scallions, chopped
- 2 anchovy fillets, drained2 anchovy fillets, drained
- 2 tsp kosher salt, plus more to taste10 ml kosher salt, plus more to taste
- Freshly ground black pepper to tasteFreshly ground black pepper to taste
- Meatballs
- Canola oil, for greasingCanola oil, for greasing
- 1/4 cup water60 ml water
- 2 Tbsp harissa paste30 ml harissa paste
- 1/2 cup dry breadcrumbs120 ml dry breadcrumbs
- 1 pound ground lamb455 g ground lamb
- 1/2 cup finely chopped fresh cilantro120 ml finely chopped fresh cilantro
- 1/3 cup minced shallot80 ml minced shallot
- 1 large egg, beaten1 large egg, beaten
- 2 garlic cloves, finely grated2 garlic cloves, finely grated
- 2 tsp Hungarian hot paprika10 ml Hungarian hot paprika
- 1 tsp ground cumin5 ml ground cumin
- 1 tsp ground coriander5 ml ground coriander
- 1 tsp ground fennel5 ml ground fennel
- 2 tsp kosher salt10 ml kosher salt
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.