recipes straight to your inbox. Herb Lamb Meatballs with a Horseradish Dipping Sauce
Herb Lamb Meatballs with a Horseradish Dipping Sauce
I am absolutely dreaming of these herb lamb meatballs paired with a horseradish dipping sauce. It is just the perfect, easiest, no fuss mess recipe that is filled with flavor. You need this for your next weeknight dinner ASAP. You can serve alongside some fluffy rice, salad, pita bread, vegetables such as cucumber and tomato, or you can go ahead and serve this as an appetizer with toothpicks to dip at the table!Â
Then you add in a zingy, tangy, spicy horseradish dipping sauce and POW.
Looking for more meatballs recipes? Be sure to check out our favorites below!
- Italian Pecorino Meatballs in Marinara Sauce (using ground beef and ground pork)
- Spicy Tomato Sauce Lamb Meatballs
How do you keep meatballs moist?
A major way these meatballs keep its moisture and stays extremely tender is by adding in grated onion. This is a traditional technique used in a lot of Middle Eastern cooking to help not only bind the meat together, it gives it flavor, aroma and major moisture. This helps so you don’t have dry meatballs, and who wants that.
What ingredients do you need for lamb meatballs?
What makes these meatballs so special is that they are loaded with all my favorites fresh herbs: dill, parsley and chives! Really finely chopped and tossed with the ground lamb. It would also be nice to add some fresh mint if you wanted here also.
The meatballs then bind together from the egg and the panko bread crumbs, and keeps it’s moisture and flavor from the grated onions!
Spices: In the lamb meatballs, we are also using garlic, cumin and red pepper flakes to just add more flavor. All tossed together with salt, lemon zest, and pepper. Then fully baked in the oven, but you can also sear these in a pan on the stovetop as well.
For the horseradish dipping sauce: For dipping we are tossing together mayo, sour cream, chives (from your meatball mixture!), horseradish and lemon juice (plus wedges saved for serving).
Instructions to make these dreamy herby lamb meatballs
Make your lamb meatball mixture
- Preheat your oven to 425 degrees. In a large bowl, toss together your ground lamb, onion, breadcrumbs, parsley, dill, chives, garlic powder, cumin powder, chili flakes, lemon zest, egg, kosher salt and black pepper. Mix really well (I like to use my hands!) until completely incorporated. Set aside while you make your dipping sauce.
Toss together your Horseradish Dipping Sauce
- In a small to medium bowl, mix your mayo, sour cream, chives, horseradish, lemon juice, salt and pepper. Mix well and set in the fridge until ready to serve.
Bake!
- Line a baking sheet with parchment paper and take a small 1-ounce cookie scoop or tablespoon and scoop your meatballs. Shape in your hand in an even ball and place on the baking sheet, it makes about 15 to 16 meatballs.
Broil and serve
- Transfer to the top rack of your oven to bake for 10 to 12 minutes, and then place on broil for the last 5 minutes. Serve with your Horseradish Dipping Sauce and lemon wedges for squeezing over top!
Check out all of our favorite lamb recipes below!
- Moroccan Inspired Rack of Lamb with Turmeric Couscous
- Spiced Lamb Pita Chips with Whipped Feta
- Braised Lamb Tacos with Charred Tomato Salsa
- Lamb Shawarma Pitas
If you make these Herb Lamb Meatballs with a Horseradish Dipping Sauce sauce recipe (first of all, thank you!!), leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
In addition, we can also be found on YouTube, Facebook, and Pinterest!
Updated from November 2020
Herb Lamb Meatballs with a Horseradish Dipping Sauce
Ingredients
Lamb Meatballs
- 1 pound ground lamb
- 1/2 small grated yellow onion about 2 tablespoons
- 1/3 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red pepper flakes
- zest from half a lemon plus lemon wedges for serving
- 1 large egg
- kosher salt and freshly ground black pepper
Horseradish Dipping Sauce
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tablespoons finely chopped chives
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice or you can use white wine vinegar
- kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 425 degrees. In a large mixing bowl, toss together your ground lamb, onion, breadcrumbs, parsley, dill, chives, garlic powder, cumin powder, chili flakes, lemon zest, egg, kosher salt and black pepper. Mix really well (I like to use my hands!) until completely incorporated. Set aside while you make your dipping sauce.
- In a small to medium bowl, mix your mayo, sour cream, chives, horseradish, lemon juice, salt and pepper. Mix well and set in the fridge until ready to serve.
- Line a baking sheet with parchment paper and take a small 1-ounce cookie scoop or tablespoon and scoop your meatballs. Shape in your hand in an even ball and place on the baking sheet, it makes about 15 to 16 meatballs.
- Transfer to the top rack of your oven to bake for 10 to 12 minutes, and then place on broil for the last 5 minutes. Serve with your Horseradish Dipping Sauce and lemon wedges for squeezing over top!
