Grilled Moroccan Meatballs with Yogurt Sauce

Tested & Perfected Recipes

These charred meatballs are laced with warm spices and served with a cooling yogurt sauce.

I have a quirky habit of perusing the Internet late at night in search of gently used cookbooks to add to my collection. I always find great buys — beautifully photographed books that have barely been opened — and it’s such a treat when they arrive on my doorstep, full of inspiration.

One of my recent finds is Curtis Stone’s What’s for Dinner? I’m slowly cooking my way through the book and this recipe is one of my favorites. Ground beef is laced with warm spices, fresh herbs, and garlic, and then grilled in meatball form until smoky and charred. Served over couscous with a cooling yogurt-cucumber sauce, it’s a quick and easy meal that’s big on flavor.

What you’ll need to make grilled moroccan meatballsingredients

How to make grilled moroccan meatballs

Combine the egg, garlic, cilantro, cumin, allspice, salt and pepper in a medium bowl.


Mix until well combined.


Add the ground beef and panko bread crumbs.


Mix together with your hands until just combined.


Use a 1/3 cup measure to portion out the meat and shape into discs.


Preheat your grill to medium-high heat and grease well.


Place the meatballs on the grill and cook for about four minutes per side, until charred and no longer pink in the center. As they cook, the centers will dome slightly, creating nicely shaped meatballs.


Meanwhile, make the yogurt sauce by combining the yogurt, cucumber, lemon juice, fresh dill, salt, and pepper in a small bowl.


Mix to combine.


Serve the meatballs over couscous, topped with the yogurt sauce.


Note: In the original recipe, Stone forms the meat into kebabs onto long-stemmed rosemary, which is beautiful but hard to find. I’ve simplified the recipe by shaping the meat into meatballs. However, you can easily form the meat mixture into kebabs around wooden or metal skewers. I’ve also reduced the salt, adjusted the spices, and swapped regular yogurt for Greek yogurt in the sauce, but, in essence, the recipe is the same.

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Grilled Moroccan Meatballs with Yogurt Sauce

These charred meatballs are laced with warm spices and served with a cooling yogurt sauce.

Servings: 8 meatballs, 4 servings
Cook Time: 8 Minutes
Total Time: 30 Minutes


For the Meatballs

  • 1 large egg
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/4 cup finely chopped fresh cilantro (optional)
  • 1-1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/4 pounds 85% lean ground beef
  • 1/3 cup panko
  • Vegetable oil, for grilling

For the Yogurt Sauce

  • 1/2 English cucumber, peeled, halved lengthwise, seeded and finely diced
  • 1 cup plain low-fat or whole milk Greek yogurt (do not use non-fat)
  • 2 tablespoons fresh lemon juice, from one lemon
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper


For the Meatballs

  1. Preheat the grill to medium-high heat (about 500 degrees).
  2. Mix together the egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined.
  3. Using a 1/3 cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)
  4. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the meatballs, covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. Transfer the meatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce and couscous, if desired.

For the Yogurt Sauce

  1. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
  2. Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them tightly covered in a 300°F oven, until hot in the center.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 418
  • Fat: 27g
  • Saturated fat: 9g
  • Carbohydrates: 9g
  • Sugar: 3g
  • Fiber: 1g
  • Protein: 34g
  • Sodium: 1028mg
  • Cholesterol: 152mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • This was so delicious! I used 1lb ground beef and 1lb ground lamb, and doubled all the other ingredients. I baked it in the oven (20 minutes at 350 degrees, then under the broiler) and it was so flavorful! I will absolutely be making it again. We had it with couscous and Jenn’s Israeli salad.

    • — Serena on October 2, 2020
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  • This is my go to kebab recipe. It’s always a hit and healthy too! Served with a Greek salad and the yogurt sauce.

    • — naz on September 24, 2020
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  • I have made this so many times, it is a family favorite in the summer. We serve with grilled Naan and a tomato cucumber salad. Have made it with ground turkey or beef — equally good! Also have subbed mint and fresh oregano for cilantro and its still works!

    • — Con on September 14, 2020
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  • Another amazing Jenn recipe! These little meatballs were so incredibly tasty and the cucumber sauce was simply a perfect match! It reminded me of my trip to Morocco many moons ago. We added a little mint to the sauce, just for fun, which was also very yummy. My family always gets excited whenever I tell them I’m making another Jenn recipe 🙂 Everybody says “thanks Jenn”!!

    • — Nathalie on September 6, 2020
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  • How would I cook them if I didn’t use a grill?

    • — mary coughlin on September 3, 2020
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    • Hi Mary, You can prepare them in the oven. I’d bake them at 350 for 15-20 minutes, then pop them under the broiler for a minute or so at the end.

      • — Jenn on September 3, 2020
      • Reply
  • This was DELISH! Hubby and I loved it. I pan fried the meatballs instead of grilling and didn’t have cilantro but still turned out great. I’m excited to have leftovers for lunch!

    • — Roni on September 1, 2020
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  • This is one of my family’s all time favorite meals. It’s often requested for their birthday meal. It’s my (picky eater) 8 year old’s very favorite. We like to serve it with couscous, roasted asparagus and naan. Easy to make and a big winner with my family.

    • — Debbie Grygla on August 31, 2020
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  • Love this dish, wow how flavorful. It is delicious and I serve it with Jenn’s home made naan recipe.

    • — Maria R. on August 29, 2020
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  • Delicious—I couldn’t find cilantro, so added fresh mint from my garden—delicious dinner! Thank you Jenn!

    • — Sandy on August 18, 2020
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  • I am a huge fan of your recipes. Haven’t made one the family didn’t absolutely love. Question about this one – if I used two pounds of ground beef, how would I adjust the spices?

    • — Laura on August 6, 2020
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    • Thanks, Laura! To make it simple, I would multiply them by 1.5. Hope that helps!

      • — Jenn on August 6, 2020
      • Reply
  • We made this as written except we used half beef / half lamb as some others suggested. So good especially with the yogurt sauce. We ate ours with naan & a big greek salad. It was a great summer meal.

    • — Lynn on July 26, 2020
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  • These are absolutely fantastic. My husband said this is the best meal I’ve ever made! (And we’ve been married over 15 years so that’s a long time of making meals!).

    • — Jennifer Y. on July 3, 2020
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  • I make these very often now, they’re a family favorite. I did make some adjustments by adding cinnamon and cardamom in addition to the other listed spices. I also seed the cuc and try to drain off as much moisture as possible so the sauce won’t be too watery. Thanks for a great and inspiring recipe.

    • — Mike Hill on June 23, 2020
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  • We make these often. Great flavor. Easy to make. A family favorite!

    • — MR on June 21, 2020
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  • These are so good! Made them for dinner on the bbq tonight, so impressed. I’ve tried a few of your recipes. Thai Chicken Curry, Peruvian Roast Chicken (the Green Sauce was out of this world). And it’ all turned out amazing. Thank you for sharing these delicious recipes!

    • — Amy on June 6, 2020
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  • Can I cook these in the oven if I don’t want to grill them?

    • — Veronica on April 26, 2020
    • Reply
    • Sure!

      • — Jenn on April 27, 2020
      • Reply
  • OMG! I made these over the weekend using a 50/50 mix of lamb and beef – they were amazing. As good as any I have had at a restaurant. I made tzatziki, which is pretty close to the yogurt sauce and I made them a little larger and grilled them on the grill. We had them as an appetizer once with tzatziki and then today at lunch in pita pockets with the tzatziki, some onion and tomato, and feta. Both times fantastic – thank you!

    • — Bill on April 20, 2020
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  • I made this for the family as I am not a meat eater. Kids did not care for it but my husband enjoyed it. I did like the yogurt dip. I ended up eating it with the Apricot Couscous dish with a piece of naan for dinner. Recipe was easy.

    • — Katrina on January 29, 2020
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  • I normally _love_ OUAC recipes but this one was a miss. Tough and flavorless. The yogurt sauce was good but had to drench the meat in it to salvage the meat.

    • — C on November 18, 2019
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  • I made these for Labor Day. They were flavorful and delicious! I served with the sauce and had orzo and roasted vegetable pasta salad, fresh sautéed corn and pitas as side dishes. Thanks for the Labor Day inspiration and great recipe!

    • — Alyssa on September 3, 2019
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  • There;s a good reason this recipe is rated so highly! It’s easy and tasty. We used a tahini lemon dressing cause I didn’t have yogurt and it was lovely.

    • — Randi B on August 15, 2019
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  • Absolutely love this recipe!! Very simple ingredients that I always have on hand and very asy to cook. It was raining outside so I cooked them in the oven at 400 for 25 mins-30 mind.In addition,I also roasted some broccoli and fennel with it and made it all on one sheet pan.

    I swapped out ground beef for ground bison instead, still very tasty!! And I didn’t have any dill for the yogurt sauce so used fresh chives and mint . Both my 4yo and 9month old approved and licked their plates clean

    • — Maribel F on August 8, 2019
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    • You sold me on “Both my 4yo and 9 month old approved and licked their plates clean”! Preschool lunchbox here we come!!

      • — Amy on September 17, 2019
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  • No garlic in the yogurt sauce???

    • — Lauren on July 9, 2019
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  • These were awesome the first time as meatballs / trying tonight for 4th of July as skewers for my 2 year old.

    We complimented the meatballs with a simple avocado, kalamata olive, and cucumber salad with olive oil, lemon, and sea salt drizzled on top. They all go great together.

    Thanks for a great go-to recipe!

    • — Katherine Littlefield on July 4, 2019
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  • Made this for the first time last night and it was delicious! Will definitely be adding it to my regular meal rotation.

    • — Christine on June 16, 2019
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  • Can I broil these meatballs if I don’t want to grill them?

    • — Veronica on May 31, 2019
    • Reply
    • Sure, Veronica, but I’d use a combination of baking and broiling; I’d bake them at 350 for 15-20 minutes, then pop them under the broiler for a minute or so at the end. Enjoy!

      • — Jenn on May 31, 2019
      • Reply
  • This is a family favorite! I now double this recipe because they love it so much! The yogurt sauce really makes it sing and any leftovers there may be are gone the very next day.

    • — Noelle Holmes on April 13, 2019
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  • I love how easy this recipe is. I’m a fan of huge flavor so I like to add mint to the meatballs (about a half cup, chopped finely) If there’s too much snow to go outside and fire up the grill I simply broil these on a cast iron skillet. I prefer a lemony, spicy cayenne salad dressing over fresh greens to go with this meal. Follow the advice and use the beef with the 85/15 fat ratio. So tasty. Probably even better the next day.

    • — Teri on April 11, 2019
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  • This was delicious!! The only thing I added was a 1/2 tsp of ground cumin and 1/8 tsp of cayenne to yogurt sauce. Also I made meatballs 1/2 the size called for in recipe, rolled into balls and stuck through skewers -grilled 3 min. med/high meat on each side. Served with her perfect couscous with yogurt sauce on side. Soooo good :):)

    • — Marissa Elias on March 21, 2019
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  • This recipe was awesome. I used a cast iron grill pan on the stove top and they turned out perfect. Since my hubby is not a big fan of couscous, I served it with Parmesan rice. Love your blog and cookbook !

    • — Donna Carl on December 20, 2018
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  • Yummy! Made these tonight for dinner – Awesome. Paired with your perfect cous cous & the yogurt dressing. They truly were flavour bombs! My hubby & two kids gobbled them up!!! I followed the recipe except I never have kosher salt on hand so I added 1 tsp of table salt & the recipe was perfect!!!

    • — TracyV on December 11, 2018
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  • This tasted amazing! Made more meatballs and yogurt sauce than expected – didn’t end up using all the yogurt sauce but it was all delicious! Served with another one of Jennifer’s recipes – Cauliflower Fried Rice, it was a great pairing.

  • I doubled the recipe and used fresh bread crumbs because I had no Panko. I grilled them on a grill pan. Since there was no lid, I was concerned they won’t be cooked all they way inside, so I stood them up on the sides for the final minute or two. They came out great. I served with Jen’s zucchini and feta fritters and yogurt sauce. Wonderful!

  • Oh my!… made these for a Fathers Day feast and they were a huge hit!
    Added some fresh garlic to the yogurt sauce, yum! Served with Couscous, flat bread and roasted sheet pan summer veggies… Delish!
    Thanks for another family hit.. we’ll be making this again… 🙂

  • Sound delicious!! Will have to make really soon. BTW LOVE that you have the Flour cookbook. Flour is amazing and so is Joanne Chang! You must make her banana bread!!

  • I made the meatballs twice in a row! It was that good! And the second time, I doubled the recipe as I didn’t have enough to satisfy my craving the first go around – hungry children and all 🙂 The second time I made them, I ended up marinating overnight and wow, the flavors really popped out! I didn’t make the yogurt as we had other sides to pair with it. Thank you again for another winning recipe. Thanks to you, Jenn, my 5 1/2 and 4 year old children think I’m the best “cooker” in the world!! Thank you! I can’t wait to receive your cookbook next month!

    • I forgot to mention that I ended up pan searing them both times and finishing them in the oven. Perfect!

    • That warms my heart, Anita – 4 and 5 yr olds are tough customers!

  • Have you made this recipe with grass fed beef? Are there any adjustments I should make?

    • Hi Thessaly, I have not cooked with grass fed beef so I don’t have a lot of wisdom to share – I’m sorry! These tips may help, though. Hope you enjoy the meatballs if you make them!

  • I am on a lamb kick and the Moroccan meatballs with yoghurt sauce are flavorful in a very mild way, easy to assemble and now a perfect go to meal for company. I served these with a jeweled rice and stemmed broccoli. Colorful! I made a double batch and warmed slightly in the microwave, one or two provide a great mid-day snack along with a slice of cheese and pear wedge.

  • Hi,
    Can these be grilled the day the before they are being served?

    • I don’t recommend it, Rose. But you can make them up until the point of grilling to get a head start.

  • Just made these today for lunch. Yum!
    Absolutely delicious! Wondering if I could use ground lamb next time?

    • Glad you enjoyed, Deb! And yes lamb would work beautifully here.

  • So these do take a lot of effort to make (many steps) but the payoff is worth it. These are delicious and to make it worthwhile, I doubled the recipe and froze the meatballs. YUM!

  • I like the flavor of these meatballs but I dont like eating it with beef. It is very dense. The fresh parsley makes it taste very good but i don’t like to use a lot because it is overpowering. Could I substitute this with a mix of pork and beef or veal? Maybe turkey as I like a lighter meatball.

    I like to cook this with cous cous but add lemon, cucumber, feta, kalamata olives, olive oil, dill and salt and its amazing! (I dont like tomatoes 🙂 but you can add those too)

    • Yes, I think any combination of the meats you mentioned should work.

  • This was a tasty early fall company dinner that everyone enjoyed. Meatballs had great flavor; sauce was delicious; and the whole dish came together quickly early in the day. Just formed the meatballs right before guests arrived and then cooked on the grill.

  • We followed this recipe and were very impressed with the outcome. Grilling meatballs has become our new go to for all things meatball. We chose to serve our meatballs and sauce as an appetizer to friends and they loved them. This recipe is a win in our book. Thank you.

  • I love this recipe! It was easy to make and the yogurt sauce was so good.
    I doubled the yogurt recipe b/c there are 6 of us and we love to use it as a dipping sauce for fresh veggies while we are waiting on the food! 🙂
    I actually used the spice combination for the meatballs and used it on chicken the last time. We grilled it and the smell had our neighbors commenting how wonderful it smelled! We enjoyed it with grilled asparagus and twice baked potatoes! Can’t wait to make again!

  • This has become one of my go-to recipes. The allspice flavors the meat perfectly. Instead of a ball shape, I make mine oblong and flatten each side. After I grill them, I tell the eater to cut their “meatball” horizontally, so you end up with two pieces. We then put the sliced meatball in pita and top with the yogurt sauce. If I have hummus, we add that too along with veggies. Whenever I make this, I double the recipe and freeze half. I shape the meat first, freeze it on a pan, and after it’s thoroughly frozen, store in a ziplock. I thaw it before I grill it, but you might be able to grill them from frozen…haven’t tried that. Thanks for a great recipe!

    • — Sally von Buelow
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  • Such an easy, tasty recipe! I especially liked the idea of using the measuring cup to shape the meatballs. They grilled well and did not stick. The yogurt sauce was a hit and the dill gave a special accent flavor. Keep the recipes coming Jenn! I always look forward to your recipes.

  • Excellent!!! Didn’t have quite enough ground beef so popped a couple of Italian sausages out of their casing and mixed with all the other ingredients. The all spice gives an added flavour that shouldn’t be missed. Served on a naan bread with chopped tomato, onions and the delicious sauce, ceasar salad on the side. A feast! Will be making again.

  • Our whole family has been enjoying your recipes. We all loved these meatballs. My 5 year old son inhaled them. I used the oven instead of a grill. Worked out great!

    • — Travellerwannabe
    • Reply
  • I made these as instructed, in the oven as suggested in the comments and they turned out great! Even the picky kiddo liked them!

  • Hi,

    These look amazing. We are have a large group for dinner and I was wondering if I could cook these on the griller an hour or so before required and then heat up in oven. Or will this dry them out too much?

    • Hi Miranda, You can but I’d undercook them on the grill — that way, they can finish cooking in the oven and won’t dry out. Hope everyone enjoys them!

  • This recipe received raving reviews at the table for our Resurrection Day meal, even from the kids! I used grass fed ground lamb instead of ground beef, omitted the cilantro, and served it alongside soft unleavened bread, vegetables, and rosemary garlic roasted potatoes. We found the dish to be a refreshing alternative to ham for the holiday.

  • A huge hit! I made this for a crowd of 10 of varying ages (18 months to 75 years including some middle schoolers) and everyone thought it was outstanding! I did half beef and half lamb and it worked out perfectly. I say the cilantro is a must, or at least some fresh herb like parsley. The yogurt sauce paired perfectly. I made a chopped salad (cukes, tomatoes, tri color peppers, lemon juice and feta) which went really well. The meatballs reheated really well the following day for lunch.

  • Hi Jenn ,

    Can I substitute half of the ground beef with lamb? I am planning on baking and the finishing with a quick broil. If use the lamb how should I alter the cooking time? Thanks!

    • Sure Elizabeth, you can use a combination of beef and lamb. The cooking time should be about the same. Enjoy!

  • Is it possible to make and freeze the meatballs before grilling them? Would freezing them affect the flavor or texture?

    • They should freeze nicely Hildy. Hope you enjoy!

  • Could I substitute a ground lamb or maybe a blend of meats?

    • Yup– hope you enjoy!

  • Hi!
    Can you bake these?


    • Yes, Holly – you could bake or broil them.

  • Just returned from Israel and had this recipe as a reminder of my trip to the Middle East. Made as per recipe, divided into six “meat balls”and pan seared in olive oil in cast iron skillet to give a wonderful crust. Much like German Frikadellen. Fantastic. Made farro as a side dish instead of couscous. The cucumber tzatziki was simple and contrasted well with the dish.

  • This was delicious! I don’t like cilantro, so used fresh parsley in its place.

  • I just read where you already answered my question.
    Will try this again in the oven!

  • I want to make this again because we enjoyed it-however…our grill is not the best and the meatballs ended up burnt. We used a thermometer but they went from pink inside to burnt very quickly.
    Question: Can I bake them in the oven? If so-time and temperature please.
    If not, should I shape them smaller or flatter?
    I made the roasted pepper salad as a side dish and it was delicious. A nice summery meal-if I could just perfect the meatballs.
    It isn’t fair for me to rate it until I cook it properly.

    • Hi Jana, Sorry to hear you struggled with these meatballs the first time around. You can prepare them in the oven. I’d bake them at 350 for 15-20 minutes, then pop them under the broiler for a minute or so at the end.

  • WOW – how delicious and easy!
    Shared with co-workers and they agree!

  • Jen,
    We served 6 with this recipe last night, substituting rice for cous cous. I added 50% to the meatball recipe and made them the day before. It was amazing to see the meatballs turn round on the grill just like you said. They were a huge hit! Many thanks for another wonderful meal.

  • I had no idea what to make for dinner yesterday, until I got the newsletter that showed these meatballs. Yep, I made them last night for dinner. They turned out great. We had tzatziki sauce so didn’t make the sauce. Loved the meatballs. Will be making these again. thanks for the idea.

  • Hi Jen, love all your receipes!!! My daughter can’t have dairy. Can I use something else in place of the yogurt?

    • Hi Vicky, Thank you! I know there are dairy-free tzatziki recipes out there. Otherwise you could just omit the sauce and serve them with this Minted Cucumber Salad.

  • We loved these meatballs and the yogurt dill sauce is amazing.

  • We don’t grill much for many reasons, but I wonder if I could bake these in a fairly hot oven and achieve the same goal?

    • Hi Lois, I’d cook them at 350 in the oven for 15-20 minutes, then pop them under the broiler for a minute or so at the end. Enjoy!

  • Can you use ground turkey instead of ground beef in this recipe?

    • Sure Kaylee, that would work.

  • I was a little afraid of all the allspice but I trusted Jenn and as always it was delicious. I don’t have an outdoor grill so I baked at 350 for about 30min, I did find that the meatballs were a little hard. Is there anyway I can ensure they are softer without a grill? However the taste made up for it completely, I served the meatballs on little pita breads with the yogurt sauce and a side salad, it was perfect!

    • Sounds like a nice meal Christina! The texture may have been due to 2 different things: you may have rolled the meatballs a little too densely and/or you may have overcooked them a bit. Hope that helps!

  • Yum, reminds me of various ethnic cuisine

  • I made this tonight and it was fantastic. I subbed parsley for the cilantro, and added some cardamom as well. Took the dill out of the yogurt sauce since my husband hates dill. The great char on the meatballs combined with the creamy yogurt sauce was so great. My daughter gobbled hers up and wanted more. No leftovers whatsoever. I can see doubling this recipe and serving as a casual but tasty company meal. I had oven roasted asparagus on the side, and the composed plate with all the elements looked lovely.

  • W.O.W.!!!!

    I made this tonight and it was AMAZING. I live in Manhattan, so I do not have an outside BBQ grill. I cooked them in the oven (350 for about 17 mins), then finished off on my George Foreman grill. Also, I did not have all spice, so I added a little about a 1/2 teaspoon of cinnamon, a dash of nutmag, and a dash of cayenne (someone mentioned on here they added cumin for a little kick– so I thought ‘why not?’). I cannot wait to make these again as soon as next week! Thank you for ANOTHER amazing recipe.

    I am making the greek style burgers on Thursday! I am so happy I found your site.

  • I love this recipe- it’s entered our regular rotation. I rarely use the grill, just brown in a skillet and finish in the oven (I’m lazy!). I usually up the spices a tad and throw in a little Garam masala. I also frequently add mint, both to the meatballs and the tzatziki. I serve this with griddled flatbreads and a chopped salad. Super yum!

  • Made a double batch–with and without cilantro–because the family is heavily divided. But we all agreed this was delish! One of my personal favorites. Using the 1/3 cup measuring spoon is genius.

  • I substituted ground lamb and these were a hit. I also grated the cucumber and drained it to remove most of the moisture. This is now my son-in-laws favorite dish.

  • I made this for dinner tonight and it was delicious! I cut the allspice back to 3/4 tsp. because we’re not huge allspice fans. The cilantro is a must, in my opinion. I did add about 1/4 tsp. of cayenne to the meatball mixture because we like things spicy. I cooked the meatballs on a gas grill set to medium high for 4 minutes per side, and felt that they were slightly overcooked. I’ll try about 3 minutes per side next time. Perhaps my grill runs a little hot. I absolutely love your recipes! They are interesting and fun, but don’t require lots of time or hard-to-find ingredients. Thanks!

  • Made this tonight with half lamb and half beef. Absolutely delicious. Served the meatballs on a flatbread drizzled with Harissa sauce and your yoghurt dressing and fresh baby leaves. Great recipe!

  • Would your delicious Moroccan Carrot and Chickpea salad pair well with this?

    Also, you ad recommended a cucumber, tomato and red pepper with lemon and olive oil, would adding feta ruin the pairing?

    Basically I’m looking for more salad type options for this. Thank you in advance. I’m making your fajitas tonite, and I’m sure I won’t be disappointed. Everything here is delicious.

    • Hi Karen, Yes, I think the carrot salad would be wonderful with this. And feta on the other salad would work well too. Hope you enjoyed the fajitas!

      • They were amazing! Everything here is amazing!

        • Oh, and thank you for answering my questions. 🙂

  • This is one of my top 5 recipes! I made it exactly as written and it turns out perfectly every time. I have even baked them and they come out great. Great meal for company! I always serve with a double serving of the sauce since I pour it on the couscous as well.

  • I made these for dinner last night along with your Thai Quinoa Salad with Lime Vinaigrette and my husband actually applauded after dinner. 🙂 I doubled the meatball recipe and used half beef (can’t remember the percentage) and half ground turkey because it’s what I had in the freezer and it was amazing. The allspice really came through (in a good way!) and the yogurt sauce was perfect with the meatballs. We are going to try stuffing meatballs, yogurt sauce, and quinoa salad in a pita next and make a pretend gyro. 🙂 Love, love, LOVE this recipe.

  • I hate to be the lone voice of dissent, but I was really underwhelmed by this recipe.

    I prepared it exactly as written but did not include the optional cilantro as I’m not a fan. The spices smelled so interesting as I mixed them, and I was looking forward to tasting how the whole meal came together.

    However, when I tasted the meatballs, all I tasted was beef….I didn’t taste a single spice, so that was a HUGE letdown.

    I also didn’t like the consistency of the sauce…too watery for my preference. In my tzatziki recipe, I dice the cucumber, and then salt it and leave it to drain in a sieve for an hour.

    I did enjoy the taste of the sauce on the meatballs….but was missing the nuance from the spices that I anticipated. It tasted fine…nothing I’d make again, but it also wasn’t unbearable to eat.

    • Without the cilantro it would lose its wow factor. Maybe try another herb you do like?

    • I make these with ground turkey and the seasonings are much more center stage. I tried them once with beef and I agree, they just tasted like beef! I sub turkey on many ground beef recipes because it allows the flavor to stand out plus, less fat.

  • This was so yummie. My 1.5 year old loved the meatballs. I added some extra wheat germ and used regular bread crumbs because I did’t have panko and it still tasted great. Also I don’t have a grill and so I baked it in the oven instead. The yogurt dill sauce was great as well. I just added carrots for some extra veggie.

  • Yet another great recipe and quite easy.
    Very delicious with just the right balance of flavors. Can’t wait to make it again!

  • This was a fabulous dinner. I have a 4 and 8 year old who NEVER eat dinner. This was a huge hit! I even had them helping me in the kitchen. I used 93% ground sirloin and it was so moist. Yum!

  • Jenn never fails me or my family! My 17 year old son grilled the Moroccan meatballs, and my daughter made the couscous. She also helped me with the yogurt sauce, which tasted like tzatziki. We worked as a team and the recipe was truly terrific. “Mom, this tastes like the food at Greek Wraps (local restaurant where we live). We love that restaurant! The only sad part was my husband was out of town on business.
    Thanks Jenn!

  • Super simple meatball recipe, everyone loved it and commented on the authentic Moroccan flavour.

    I was wary about using 1/3 cup for the size so I used 1/4 which seemed perfect.

    I added some crushed garlic to the yogurt sauce and it was amazing.

    This is now my go to meatball recipe overtaking Jamie Oliver!! 🙂

  • Another winner! Another yummy recipe! You have the only recipes I would feel comfortable preparing for guests. Thanks for all the work you do in advance so we can look like stars!

  • Fantastic! Skeptical husband and teenagers ate every bit and asked when I will make it again! Thank you!

  • I made these on the stovetop with a grill pan as our BBQ hasn’t been dug out post-winter yet and they were just delicious! My mouth waters for the yogurt sauce. As with literally every single recipe on your site, we’ll make this again. I only had dry dill so used a tsp. Fresh is best, but it worked just fine. I underestimated how much the beef would continue to cook when resting and overcooked a couple of them slightly, but they were so tasty it didn’t even matter. You know the recipe is amazing when even the overcooked meat is delicious.

  • Awesome! I followed your suggestion on how to bake the meatballs in the oven and they were delicious. I have made them 3 times now and every time they consistently come out perfect. My toddler even at them and especially loved the yogurt sauce.

    Thanks, Karen! I’d cook them at 350 in the oven for 15-20 minutes, then flash them under the broiler at the end.

    – Jenn on June 5, 2014 REPLY

  • Great recipe! Didn’t change a thing although I made a spicy tomato puree to accompany the meatballs as well and served with toasted garlic naan…

  • What would be a good meat to substitute for the ground beef? I have someone in my house that needs to avoid ground beef as much as possible. Ground pork or lamb? Thanks! I look forward to trying it!

    • Hi Courtney, Lamb would work well. You might also try my Greek Lamb Burgers.

  • These are scrumptious! I seasoned the ground beef as described, then cooked the meatballs in a cast iron skillet. I also prepared the yogurt sauce, to which I added a teaspoon of minced garlic (just because I like it.) I served everything over “pine nuts and olive oil” couscous (one of those mixes in a box) with a side of roasted red peppers. It was a wonderful dinner, and quite easy to prepare.

  • These meatballs are absolutely delicious; I’ve already made them several times since Jenn posted the recipe because they get requested in my house. I serve them with couscous and moroccan-spiced roasted vegetables (usually red peppers, red onion, chickpeas, carrots, eggplant, sometimes sweet potato) for a very easy dinner. Do add the cilantro to the meatballs—it makes a difference!

  • Absolutely delicious! I followed the recipe almost to the tee. Omitted cilantro so the picky eater in the family wouldn’t turn away from the green. Everything was super yummy and just as deeelish the next day as leftovers. Thanks again for a great recipe!

  • Lovely quick recipe for the summer. I used chicken broth to make the couscous. The yogurt dressing was absolutely delicious. If serving children, lessen the amount of spices, as the new flavors to them may be a bit overwhelming. Would also be great served in a pita pocket.

  • My family loved these Moroccan Meatballs! The flavors were wonderful! I broiled them in my oven, but they turned out great! Thanks.

  • The most delicious meatballs I have ever had…and SO easy. My 16 year old daughter enjoyed making the yogurt sauce. We all decided that the sauce would taste great on so many things. I even had a 1/3 cup measure where they came out looking just like the picture with having to form them and over work the meat. Yummy!!! This has gone into our repertoire.

  • This recipe was so easy and delicious! I substituted my own breadcrumbs (leftover hotdog buns from the freezer) for panko, and added a little extra. I’m not sure if the recipe meant to keep the BBQ lid open at 500F, but that was a ridiculous temperature so I grilled at 4 mins per side on medium low with the lid closed. In my sauce, I added 1tsp sugar and some fresh garlic, and substituted dried herbs. Overall, it tasted more like tzatziki this way. Served on a bed of rice. Will definitely make again! I am wondering if they would turn out as nice if made with 1/4c instead of 1/3c size as I found the serving to be large.

  • I’ve been looking for some recipe inspiration and I found it! Thank you Jenn. Great recipe, nice combination of flavors and textures. I used turkey instead of beef for the meatballs. Will definitely make again

  • I loved this recipe. The flavors blended perfectly and so easy to cook on the grill. Keeper!

  • Made this dish tonight and LOVED it!!! I doubled the receipe for a family of four and we have leftovers 🙂 ***I used lean ground turkey and it was DELISH!***

  • Grilled these meatballs last night and they were a huge hit with our family and friends. Flavor was incredible.

  • Made these twice now. The cucumber dill sauce absolutely makes these delicious. Putting the recipe in the pot luck – dinner for neighbor mental file. BTW much better over herbed rice (couscous is so bland 🙁 )

  • Your new site looks fabulous! I am such a fan of yours. Given the weather, I need to make the meatballs in the oven. What temp and how long? I like the idea of running them under the broiler at the end.

    • Thanks, Karen! I’d cook them at 350 in the oven for 15-20 minutes, then flash them under the broiler at the end.

  • Absolutely delicious! Love the spice in the meatballs!!!

  • Very tasty and easy. I love that they are grilled instead of baked. I made with combination of ground lamb and beef and added more spices. Yummy dinner!

  • I made this last week for my family and it was great! I added some onion and garlic to the sauce for a more traditional tzatziki sauce. I also oven roasted fresh tomatoes as a side dish.

  • These are absolutely delicious. The flavour is so nice. Thank you for the recipe. I had a moroccan meat skewer served on a pita bread with sauce, tomatoes and cucmber at the summer market and i was hoping to find a recipe — the search is over.


  • Wow. These were out of this world good. Paired with cous cous and lemon wedges. Perfection. Balanced. Must share with others. Thanks for the fantastic recipe.

  • Thank you for the recipes , I have made a few & they all turned out delicious . Don’t stop posting . My young daughter’s also love your recipes .

  • Jenn,
    I made these last night for dinner with your zucchini fritters, they both were delicious! I can always count on your recipes to be top notch!

    • Great idea to put those together, Mary. So glad you enjoyed!

  • I just finished making these meatballs and they were amazing. The spices go really well together even my 4 year old loved it.

    Thank you very much for your amazing website.

    • You’re welcome, Ziad. So glad you enjoyed!

  • Just made these for dinner tonight. Delicious!!! Thank you for the recipe!

  • PS, I’ll be tossing some feta cheese into the sauce!

  • Rosemary skewers are not a big deal…..just start a rosemary plant next summer and don’t prune it at the end of the year. It grows well and within a year or so you’ll have rather long stems. Very good also for grilling pieces of chicken.

  • I love Curtis Stone. Great Aussie Chef! (I’m Aussie myself). If you havent got a Bill Granger book yet, he’s another awesome laid back, Aussie Chef.

  • This sounds really good! will give it a try and let you know. Thank you

    p.s. I love Once upon a Chef.

  • How do you grease your grill? I can’t tell in the picture. I wanted to know if you have a better way than using spray like Pam.

    • Good question. I dip a wad of paper towels in vegetable oil and rub it against the grates several times until they are glossy. It’s foolproof…works much better than Pam 🙂

  • Thank you Tanya. I was just about to ask the same question.
    What to use instead of coucous? I’m afraid I don’t like it!

    • Judy, You don’t need couscous…they are delicious on their own or with a chopped vegetable salad dressed in lemon and olive oil.

  • Jennifer, this looks delicious! I’m wondering, since I don’t own a grill, do you think the meatballs would be just as good if cooked in an oven?

    • Hi Tanya, Yes, that would work fine…you might broil them at the end to get nice color.

  • Hello! This looks delicious! Unfortunately, I don’t have a grill in my apartment 🙁 Could I make these in the oven?

    • Absolutely, you might just need to flash them under the broiler to get that nice color.

  • These sound delicious- I love allspice! I make the Ponchatoula Strawberry Cupcakes out of Screen Doors and Sweet Tea for my daughter’s birthday every year-so good!

  • If I don’t have a grill, could I bake or saute the meatballs instead?

    • Hi Mimi, Either technique would work. As I mentioned in another response, you may need to flash them under the broiler if you bake them.

  • Do you have the nutritional info for this dish? I am currently logging all my food on
    Thanks in advance!

    • Sorry, Stephanie, I am not set up to provide nutritional info. I am working on it.

    • Stephanie,

      I use as well and there is a recipe tab in the site that you can add all the ingredients for a recipe and it will break it down for you how much a serving is. I’ve done it with quite a few recipes and its worked out well. Good thing is once you enter it, it saves it for future use. Hope this helps

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