Name: Grilled Moroccan Meatballs with Yogurt Sauce
Cook time: 8 min
Total time: 30 min
Yield: 8 meatballs, 4 servings
Cuisine: Middle Eastern, Moroccan
Ingredients: 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; 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

Grilled Moroccan Meatballs with Yogurt Sauce

By Jennifer Segal, adapted from Curtis Stone's What's For Dinner?

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

Ingredients

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

Instructions

For the Meatballs

Preheat the grill to medium-high heat (about 500 degrees).
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.
Using a 1/3 cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)
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

Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
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

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