Grilled Moroccan Meatballs with Yogurt Sauce
Ingredients
MEATBALLS
- 1 large egg
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/4 cup finely chopped fresh cilantro
- 1-1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1-1/4 pounds lean ground beef
- 1/3 cup panko
- vegetable oil for grilling
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 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
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 ⅓ cup measure, form 8 disc-shaped 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 themeatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce and couscous, if desired.
YOGURT SAUCE
- Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Notes
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.
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