Grilled Moroccan Meatballs with Yogurt Sauce
Total Time
30 Minutes
Cook Time
8 Minutes
Rating
4.87 out of 5 stars
(132)
Ingredients
8 meatballs
- 1 large egg
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- ¼ cup finely chopped fresh cilantro (optional)
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1¼ pounds 85% lean ground beef
- ⅓ cup panko
- Vegetable oil, for grilling
- ½ 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
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
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Preparation
Step 1
Preheat the grill to medium-high heat (about 500 degrees).
Step 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.
Step 3
Using a ⅓ cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)
Step 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.
Step 5
Combine all of the ingredients for the yogurt sauce in a small bowl and mix well. Refrigerate until ready to serve.
Step 6
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Chef's notes
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.
