Green Goddess Meatballs

Green Goddess Meatballs are a fresh and vibrant twist on classic meatballs. Instead of the usual heavy marinara or creamy sauce, these are paired with a zesty, herb-packed “green goddess” sauce made from fresh herbs, lemon, garlic, and a creamy base.

The combination is light yet flavorful, making it a great dish for spring and summer, though it’s delicious any time of year. They can be served as a main with rice, pasta, or roasted veggies — or even as a party appetizer that wows your guests with their bright flavor and eye-catching presentation.

Why I Love This Recipe

We love this recipe because it takes classic meatballs to a whole new level with a vibrant, herb-packed Green Goddess sauce that’s creamy, tangy, and bursting with fresh flavors. The meatballs themselves are tender, juicy, and perfectly seasoned, providing a hearty base that pairs beautifully with the bright, zesty sauce.

Every bite delivers a balance of savory meat and refreshing herbs, creating a flavor profile that feels both indulgent and fresh.

Why It’s a Must-Try Dish

Green Goddess Meatballs are a must-try because they elevate a familiar favorite with a fresh, herbaceous twist. The tender, juicy meatballs provide the comforting, savory base, while the Green Goddess sauce—rich, creamy, and packed with herbs—adds layers of bright, zesty flavor that make every bite unforgettable.

This dish is versatile, perfect as a sophisticated appetizer, a main course over pasta or grains, or a protein-packed snack. Its vibrant presentation and bold flavors impress both the eyes and the palate, making it a guaranteed crowd-pleaser.

Recipe Details:

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4 (about 16–18 meatballs)
• Calories: ~320 calories per serving (including sauce)

Ingredients

For the Meatballs:

• 1 lb ground chicken or turkey (can use beef or pork)
• ½ cup breadcrumbs (panko or regular)
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil (for pan-searing)

For the Green Goddess Sauce:

• 1 cup fresh parsley leaves
• 1 cup fresh basil leaves
• ½ cup fresh chives or green onions
• ½ cup mayonnaise (or Greek yogurt for lighter version)
• ½ cup sour cream (or extra Greek yogurt)
• 2 cloves garlic
• 2 tbsp lemon juice
• 2 tsp lemon zest
• 1–2 anchovy fillets or 1 tsp anchovy paste (optional for depth)
• Salt and pepper to taste

Directions

1. Make the Sauce: In a food processor, combine parsley, basil, chives, mayonnaise, sour cream, garlic, lemon juice, lemon zest, and anchovy (if using). Blend until smooth. Season with salt and pepper. Chill in the fridge while making meatballs.
2. Form the Meatballs: In a large bowl, combine ground chicken/turkey, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix gently until combined. Shape into 1-inch balls.
3. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches and sear until golden brown on all sides, about 5–7 minutes. Lower heat, cover, and cook for another 5–7 minutes until fully cooked (internal temp: 165°F / 74°C).
4. Serve: Drizzle meatballs generously with green goddess sauce or serve sauce on the side for dipping.

Step-by-Step Preparation Method:

1. Prep Herbs for Sauce: Wash and roughly chop all herbs.
2. Blend Sauce Ingredients: Add herbs, garlic, lemon, mayo, sour cream, and anchovy to blender or food processor; blend until creamy. Chill.
3. Mix Meatball Ingredients: Combine ground meat, egg, breadcrumbs, seasonings, and parsley in a bowl.
4. Shape Meatballs: Roll into small balls using damp hands to prevent sticking.
5. Pan-Sear Meatballs: Brown on all sides in olive oil.
6. Finish Cooking: Reduce heat, cover skillet, and cook through.
7. Serve & Enjoy: Either coat meatballs in sauce or serve separately for dipping.

How to Serve

• Over couscous, quinoa, or pasta for a full meal.
• With a side of roasted vegetables.
• As an appetizer with toothpicks and a small bowl of sauce.
• In a wrap or pita with lettuce, tomato, and extra sauce.

Additional Tips & Variations:

• Lighter option: Use Greek yogurt instead of mayo and sour cream.
• Extra herb punch: Add fresh tarragon or dill to the sauce.
• Oven method: Bake meatballs at 400°F for 15–18 minutes.
• Spicy twist: Add red pepper flakes to the meatball mix.
• Vegetarian version: Use plant-based ground meat.

Freezing & Storage

• Fridge: Store meatballs and sauce separately in airtight containers for up to 4 days.
• Freezer: Freeze cooked meatballs (without sauce) for up to 2 months. Thaw in fridge and reheat in oven or skillet.
• Sauce: Best made fresh, but can be refrigerated for up to 3 days.

Special Equipment Needed

• Food processor or blender (for sauce)
• Large skillet or nonstick frying pan
• Mixing bowls
• Spatula or tongs

FAQ:

Q1: Can I make the sauce ahead of time?
Yes, but make it no more than 24 hours in advance for best flavor.

Q2: Do I have to use anchovies in the sauce?
No, but they add a subtle savory depth. You can skip them for a vegetarian version.

Q3: Can I bake instead of pan-fry?
Yes, baking is easier and less messy. Bake at 400°F for 15–18 minutes.

Q4: Can I use dried herbs?
Fresh herbs are essential for the bright green color and flavor.

Conclusion

Green Goddess Meatballs are a fresh, flavorful, and versatile dish that’s as pretty as it is delicious. The herb-packed sauce transforms simple meatballs into something restaurant-worthy, and it works equally well for weeknight dinners or elegant gatherings. Once you taste the zesty, creamy green goddess sauce over juicy meatballs, you’ll want it in your regular rotation year-round.