Finely chop one small onion, two cloves of garlic, and any chosen chilies. Roughly chop fresh herbs like basil, cilantro, and parsley. Squeeze half a lemon over avocado to prevent browning.

In a large mixing bowl, combine ground lamb, chopped onion, minced garlic, minced chilies, cumin, smoked paprika, egg, and breadcrumbs. Season with salt and pepper. Mix gently until combined.

Roll the meat mixture into 1-tablespoon-sized balls and place on a baking sheet with space in between. Let rest for about 3-5 minutes.

Heat two tablespoons of olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes.

Add meatballs in a single layer, searing one side for 2-3 minutes. Turn to brown on all sides until they reach an internal temperature of 160°F, about 5 minutes more.

In a blender, combine ripe avocado, Greek yogurt, garlic, lemon juice, and fresh herbs. Blend until smooth and creamy.

Serve the meatballs on a plate with the Green Goddess Dip. Garnish with herbs or lemon wedges if desired.