Finely chop a small onion and mince a garlic clove. Slice a small red chili according to your heat preference. Gather all ingredients.

In a small bowl, combine breadcrumbs with a splash of milk and let soak for 5 minutes.

In a large bowl, mix together the ground lamb, chopped onion, minced garlic, sliced chili, cumin, coriander, and soaked breadcrumbs. Add an egg and mix gently.

Roll about 1.5 to 2 tablespoons of the mixture into meatballs and place on a tray. Refrigerate for 15-20 minutes.

Heat olive oil in a skillet over medium heat until shimmering.

Carefully add the chilled meatballs to the skillet and cook for 2-3 minutes on one side before turning to sear evenly for about 4-5 minutes.

In a blender, combine Greek yogurt, minced garlic, avocado, basil leaves, parsley, lemon juice, salt and pepper. Blend until smooth.

Serve the meatballs with the Green Goddess dip, garnished with fresh herbs or chili flakes if desired.