Spicy Lamb Meatballs with Green Goddess Dip

Frequently asked questions

Why do you put egg and breadcrumbs in meatballs?

When it comes to making meatballs, egg and breadcrumbs are added purely for function: Together, they act as a binder. The egg fuses all the other ingredients together so the meatballs hold their shape. Breadcrumbs contribute to a soft, tender texture; they prevent the meatballs from drying out by absorbing and retaining the juices as the meatballs cook.

Can you over-mix meatballs?

For tender, never-tough baked goods, it's crucial not to over-work batters and doughs, and it's just as important not to get overzealous when preparing ground meat dishes. Whether you're making meatloaf, hamburgers, or meatballs, be sure to blend the ingredients only until just combined, handling the meat as little as possible to achieve a homogenous mixture.

Notes from the Food & Wine Test Kitchen

The easiest, cleanest, and most efficient way to cook up these spicy lamb meatballs — or really any meatballs, for that matter — is to bake them in the oven. This allows you to cook them all at once instead of having to fry them in batches, which also prevents the possibility of getting spattered by hot grease. In the oven at a fairly high temperature, your meatballs will cook relatively quickly and evenly, so long as you've portioned them uniformly.

As an alternative to lamb, you can prepare these make-ahead meatballs with ground beef or a plant-based meat alternative, such as Impossible.

Make ahead

Lamb meatballs can be prepared through Step 2 and frozen for up to one month. Thaw them overnight in the refrigerator, then let them come to room temperature before baking.