1. Make the Meatballs:

1. In a large mixing bowl, combine ground lamb, finely chopped onion, minced garlic, cumin, paprika, and cayenne pepper.
2. Add the egg and breadcrumbs to the mixture. Season with salt and pepper.
3. Mix everything well until all ingredients are well-incorporated.
4. Form the meat mixture into small, uniform meatballs (about 1-1.5 inches in diameter).

2. Cook the Meatballs:

1. Heat a skillet over medium heat.
2. Add the meatballs to the pan, ensuring they are spaced evenly.
3. Cook for about 10-12 minutes, turning occasionally, until they are browned on all sides and cooked through.

3. Prepare the Green Goddess Dip:

1. In a separate bowl, whisk together Greek yogurt, mayonnaise, and lemon juice.
2. Finely chop the fresh herbs (parsley, chives, and dill) and add them to the yogurt mixture.
3. Season with salt and pepper, then whisk until the dip is smooth and creamy.

4. Serve:

1. Arrange the cooked meatballs on a serving plate.
2. Serve with the Green Goddess dip on the side, allowing guests to dip as they please.