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Spicy Meatballs with Yogurt Dipping Sauce

These spicy meatballs with yogurt dipping sauce are the perfect appetizer or main course. Slightly spicy and perfectly cooled down when dipped. You’ll love this combo!

I’ve literally been sitting on YouTube for the past 40 minutes just listening to collections of old music. You know stuff like – Top 25 hits of 1993 or Top summer songs of 99. Basically I’m sitting here singing my heart out for each song that maybe last 8 seconds. It’s like Jock Jams but on a much more “OMG IT’S MY YOUTH” level.

I also totally forgot about how horrible music videos were back in 1993. Basically just a bunch of people standing around sorta signing into the camera all while it just looked fuzzy. Of course the best part of this all was watching all the popular songs and getting to number 1 and hearing my most favorite “I think I can sing amazing but really I can’t but this song makes me think I can” song. Oh you know it – I will always love you by Whitney Houston. Oh man the way I belt out that last part. It’s pure torture on the ears.

True story – I once did one of those music recording booth things and sang that song (the Dolly Parton version) and it was pure comedic gold. My dad had the tape made into a CD so he could play it at my wedding but it wouldn’t work with the DJ’s equipment so it was a no go. If I ever feel adventurous I just might upload it for all of you to hear.

Besides being totally cool and sitting around on a Saturday night (yes, I’m writing this on a Saturday night) listening to old music I also devoured these meatballs. So basically my Saturday night consists of music, meatballs and working.

Do I know how to party OR WHAT?!

The best thing about these meatballs are that they are just a little spicy (or a lot spicy depending on your heat tolerance) but that heat is immediately cooled down when dipped in this totally delicious yogurt sauce. The yogurt “sauce” is actually just a jazzed up version of the amazing Sabra crisp bell pepper yogurt dip. I took the dip, squeezed in a little lemon juice and stirred in a little extra cucumber because I’m huge fan of all things cucumber. Of course if you wanted to leave the dip as is you totally could. Sabra knows a thing or two about making delicious dips!

Looking for more meatball recipes? Try my Greek lamb meatballs, bourbon BBQ meatballs or my pork meatballs with mango mustard sauce.

Spicy Meatballs with Yogurt Dipping Sauce

These spicy meatballs with yogurt dipping sauce are the perfect appetizer or main course. Slightly spicy and perfectly cooled down when dipped. You'll love this combo!

Yield: 20-24 meatballs

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


For meatballs:

  • 1/3 cup packed fresh parsley
  • 1/4 cup diced yellow onion
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 4 cloves garlic
  • 3-5 dried bird eye chilies
  • 1-1/2 pounds 80/20 ground beef
  • 1 large egg
  • 2 tablespoons panko bread crumbs
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon cumin
  • 1/2 teaspoon oregano

For yogurt sauce:

  • 1 (10 ounce) container Sabra crisp bell pepper Greek yogurt dip
  • 2 tablespoons fine diced English cucumbers
  • 1 tablespoons lemon juice
  • 1 teaspoon lemon zest


For meatballs:
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper or a silpat liner, set aside.

In a food processor add parsley, onion, olive oil lemon zest, garlic and chilies. Blend until all the ingredients are broken down and paste like in texture.

In a large mixing bowl add meat, the mixture from the food processor, egg, panko, kosher salt, smoked paprika, cumin and oregano. Stir together (or use your hands) until fully combined.

Roll the meat into 1-1/2 inch size meatballs. You will get anywhere from 20-24 meatballs.

Place onto the prepared baking sheet and bake for about 25 minutes or until the meatballs are firm to the touch and lightly browned on the outside.

Serve with a sprinkling if fresh parsley and yogurt sauce for dipping.

For yogurt sauce:
In the container of the Greek yogurt dip add cucumbers, lemon juice and lemon zest. Stir to combine and keep cold until ready to use.

Disclosure: This post is sponsored by Sabra. As always all opinions and non-sensical ramblings are 100% my own.