Finely chop the onion, mince the garlic, and de-seed and mince the red chili. Scoop out the avocado flesh and roughly chop the basil and parsley. Set aside.

In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, chili, cumin, coriander, salt, black pepper, egg, and breadcrumbs. Mix gently with hands until just combined.

Form the mixture into 1-inch balls and let them rest for 3–5 minutes on a plate.

Preheat a large skillet over medium heat and add olive oil until shimmering. This is crucial for a perfect sear.

Carefully add the meatballs to the skillet in a single layer and sear for 8–10 minutes, turning occasionally, until evenly browned and cooked through.

While the meatballs are cooking, prepare the Green Goddess dip by blending the Greek yogurt, avocado, minced garlic, basil, parsley, and lemon juice until smooth. Season with salt and pepper.

Once the meatballs are done, serve them warm with the Green Goddess dip.