Finely chop half of a small onion, mince two cloves of garlic, and slice a chili pepper. Wash and chop fresh herbs like basil, cilantro, and parsley. Halve a lemon and squeeze juice over half an avocado to keep it fresh for the dip.

In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, chopped chili, and spices. Add in the egg and breadcrumbs, mixing until just combined.

Take small portions (about one tablespoon each) of the mixture and roll them into balls. Aim for about 20 meatballs and let them rest for about 10 minutes.

Heat a large skillet over medium heat and add olive oil. Wait until the oil is shimmering, then carefully place in the meatballs to sear.

Cook the meatballs for approximately 2-3 minutes on each side until browned and reach an internal temperature of 160°F. Remove and keep warm.

In a blender, combine the reserved avocado, Greek yogurt, garlic, chopped herbs, and lemon juice. Blend until smooth, adjusting taste with salt and pepper.

To serve, arrange the meatballs on a platter with the dip on the side. Garnish with extra herbs as desired.