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Greek Lamb Meatballs with Avocado Goddess Sauce.
I’m just going to go out and say it, you guys, I hate the word meatball. It’s just not very cute, you know? Like MEATBALL?! Hmm, it’s so odd to me and just well, so unattractive, but I guess that’s what you call a ball of meat. Makes sense, I get it, but still, it’s just not my favorite word, especially when there are 171,476 in the English language, I mean that’s the best we could come up with?
Anyone else with me on this one?
For the longest time I really steered clear of meatballs. They never excited me and I didn’t grow up eating them, so they just weren’t something I thought I needed to make. However, in an effort to keep things fresh and new here on HBH, I try to branch out of my comfort zone and try new to me foods. Over the years I’ve slowly grown to like (some) meatballs. I’ve now made a few versions (see here, here, and also in my cookbook), but these Greek inspired lamb meatballs are so different and so delicious. Hands down these are my favorite meatball I’ve made.
These are a game changer.
PS. how many times to you think I say meatball throughout this post? YIKES.
Unlike an Italian meatball, this Greek version is made a little simpler, and a littler healthier. I use plenty of fresh herbs, lean ground lamb, and lots of lemon (because apparently I am lemon obsessed). These are quick and easy to throw together and if you’re turned off by the idea of using lamb, you really shouldn’t be! It’s a great alternative to beef and in my opinion, has so much more flavor. That said, any ground meat can be used in place of the lamb, but I recommend meat that has a little fat on it.
I paired my Greek meatballs with some orzo, goddess sauce, and plenty of feta cheese. Oh, and greens too, of course.
A few notes.
Whenever I make meatballs, I always, always roast them in the oven as opposed to pan frying them. I’m pretty sure none of us wants to stand at the stove and tend to meatballs for thirty minutes. No, that is just not fun. I’ve also found that roasted meatballs just taste better. They hold their shape and never turn out dry.
Traditionally, Greek meatballs are served in or on a pita, but I was really feeling like this was a bowl kind of meal, so I decided to spread my goddess sauce (and some hummus too) inside a low bowl and pile it high with orzo, feta cheese, and plenty of greens.
Speaking of that goddess sauce. Oh my gosh. It. Is. Good. Think spoon worthy good. In fact, I sent this dish over to my parent’s house for them to try. My mom text me, asking if the green sauce was bad for her because she was literally eating the entire batch out of the bowl…all by herself. This coming from my mom means something is really, really good. She’s very much a pasta and butter kind of girl, so that fact that she loved this really says something.
Oh, and my answer to my mom’s question? No the goddess sauce is not bad for you, it’s actually great for you! I packed my goddess sauce full of avocado, yogurt, herbs, and spices. So basically it’s a super food and you should really have it on hand all times. It’s great for making salads, grain bowls, tacos, and everything in between, that much more delicious.
Just a suggestion…
What’s amazing about this recipe is that even though it’s loaded with flavor and texture, it’s actually very simple and easy to make. As mentioned, the meatballs are roasted on a baking sheet, while that’s happening you should be preparing your orzo (quinoa and couscous work great too!) and making your goddess sauce. By the time the meatballs are done cooking, everything else should be ready and all you need to do is assemble.
Simple, quick, light, healthy, delicious, and pretty much the most perfect weeknight dinner.
For real though.
Whooaaaa.
I feel like I just wrote through this post at a million miles a minute. Currently I am in GO mode, which I love, and which is the perfect way to start a Monday. I’m still on a major high from the weekend. I did an Instagram live and made my Earl Grey Blueberry Muffins from the cookbook. It was SO much fun and I Ioved getting to interact with you all, answers questions, and bake together. Best way to spend my Saturday! Excited to do more live cooking with you guys, so leave your requests in the comments, or email me!
Feeling motivated and energized for the week! OK. OKAY. And very excited to remake this recipe again tonight for dinner because I truly cannot get enough.
Greek Lamb Meatballs with Avocado Goddess Sauce
Servings: 4 servings
Calories Per Serving: 868 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground lamb, ground beef, or chicken
- 1 yellow onion, grated
- 2 cloves garlic, minced or grated
- zest of 1 lemon
- 1/2 cup fresh parsley, chopped
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- 1 cup plain hummus
- cooked orzo or couscous, for serving
- 8 ounces feta cheese, cubed or crumbled
- Persian cucumbers, arugula, tomatoes, and basil, for serving
- extra virgin olive oil, for drizzling
Avocado Goddess Sauce
- 1 avocado, halved
- 1/4 cup plain greek yogurt
- 1 cup fresh cilantro
- 1/2 cup fresh basil
- 1 jalapeño, halved and seeded
- juice from 1 lemon, plus more for serving
- 1 teaspoon cumin
- kosher salt
Instructions
- 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.2. Add the lamb, onion, garlic, lemon zest, parsley, cumin, oregano, cayenne, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside.3. Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time as needed, to thin the sauce. 4. To serve, spread the hummus and goddess sauce on plates. Add the orzo, meatballs, feta, cucumber, tomatoes, and greens. Drizzle olive oil and lemon juice lightly over top of everything. Enjoy!
SO GOOD.
This post was originally published on April 16, 2018
I second Karen’s comment! You always have so many great ideas.Thank you so much for making my meal planning easier. I made this for supper tonight. My husband couldn’t stop eating the meatballs and we both agreed it’s a company-worthy meal. We both give this recipe five stars.
Awh thank you Carolynn! I am so glad you love my recipes!
shalom. so many of your recipes sound great, but for those of us who are jewish, mixing meat and diary is an insurmountable obstacle. do you have any ideas/suggestions about what to use instead of dairy?
thanks in advance.
dan brock
tsfat,israel
Lamb is one of my very favorite meats. But I do agree, the word meatball is quite odd and sounds distasteful. But I think you redeem it with this recipe, especially with the avocado goddess sauce. Wow! Looking forward to trying it.
Thank you! I hope you love this!
Hi Tieghan, I have followed you since the early days of your blog and am amazed at what you can do. You are a similar age to my now adult sons and I often feel (weirdly) proud of you. You have come such a long way with your work, especially your photography. I love what an example of a strong, supportive,loving family your blog shows. I tell my uninterested family about you and your families achievements. I have made them watch the snowboarding clips I cared who won the snowboarding at the Olympics and wasn’t hoping for Australia! Regarding the lemon criticism. Nearly everything savoury is better with lemon juice and zest sprinkled just before serving. Also. Chopped parsley. Why is it not served on the table automatically like pepper and salt ? Maybe you could start a trend? Sliced lemons, lemon zest and chopped parsley in the centre of the table, for every roast chicken, grilled steak, lamb or Mediterranean dish served. Congratulations on all you have accomplished and I’m excited to see your future. Oh and I love your recipes and presentation too!
Hi Cathy! This is so sweet and amazing to hear, thank you! I hope you continue to love my recipes and blog!
Yum! This is my kind of dinner!
Kari
http://sweetteasweetie.com/passion-fruit-colada/
Thank you Kari!
These look so good! I’ve actually never made my own meatballs, this may change that!
Any idea if these would freeze well?
This looks incredible! And I agree with you on meatball — it’s a big, clunky word. But these look heavenly! xo
Thank you Rebecca!
I just want to say I am very impressed with your talent and creativity at such a young age. Can’t wait to try the lamb meatballs, looks so good. Loved your live instragram. You did a great job! Keep it coming, always looking for new ideas for my dinners and breakfast too!
Thanks Karen!
Hi –
This looks delicious! I noticed it doesn’t include any binders to keep it together – shouldn’t an egg be included in the recipe?
Abby
Hahaha! Meatballs. I actually love the word, so much that we used to call our daughter our little meatball when she was a chubby little baby. Meat spheres? No. Recipe looks great, and one I can slightly modify for whole 30.YAY!
Thank you Dana!! I hope you love this!
Generally I avoid any recipe that says meatball because while I’m not a vegetarian anymore, I was for ten years and there’s something about that word that makes me shiver! I’m on the same page. But I will NEVER pass up one of your Greek recipes. They are my favorite! I love all the flavors here and love the orzo! I recently saw a recipe for skillet popped lentils- kind of like when you roast a garbanzo bean- if you have any ideas for what to do with them (awesome salad??)- I’m ready! Also I’m not into mint juleps but mint iced coffee sounds good! Thanks for always hearing my ideas! Keep up the great work!
I hope you love this Amy!! Thank you! Let me know how it turns out for you ?
I’m just starting to come around to meatballs myself. I think it’s always been a texture thing as I’m not a big fan of ground meat but there are so many non traditional recipes around now. I find that if I make the meatballs smaller so they are more appealing to me. Will definitely have to give this recipe a go!
Thanks Jean!
I love meatballs, it’s been years since I last had lamb meatballs!! all the cravings now!
Thanks Ruth!
Well, I’m with you on the meatball — that’s why I call them polpette and if they are huge — polpettone. Problem solved! The Greek version sounds wonderful!
Thank you Marisa!
Good Morning! I’m sure you mean 1 teaspoon dried oregano, not “fried” oregano! LOL!
Lol yes! Thank you for catching that!