How To Make Grilled Moroccan Meatballs with Yogurt Sauce
Spicy and refreshing all in one bite, these grilled Moroccan meatballs serves a smoky dish, served alongside a creamy yogurt sauce, for a tasty meal!
- 1large egg
- 3garlic cloves,minced
- 1tspground cumin
- 1tspground allspice
- ¼cupfresh cilantro,finely chopped, optional
- 1¼tspkosher salt
- ½tspfreshly ground black pepper
- 1¼lb85% lean ground beef
- vegetable oil,for grilling
For Yogurt Sauce:
- ½English cucumber,peeled, halved lengthwise, seeded and finely diced
- 1cupGreek yogurt,plain low-fat or whole milk
- 2tbsplemon juice,fresh
- 1tbspfresh dill,finely chopped
- ¼tspkosher salt
- ¼tspfreshly ground black pepper
Preheat the grill to medium-high heat to about 500 degrees F.
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 the meatballs to a serving plate and let rest for 3 minutes.
Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Serve meatballs with the yogurt sauce and couscous, and enjoy!
- Calories: 452.08kcal
- Fat: 30.53g
- Saturated Fat: 11.16g
- Trans Fat: 1.25g
- Monounsaturated Fat: 12.49g
- Polyunsaturated Fat: 1.56g
- Carbohydrates: 9.50g
- Fiber: 0.72g
- Sugar: 3.45g
- Protein: 34.26g
- Cholesterol: 152.46mg
- Sodium: 663.15mg
- Calcium: 107.58mg
- Potassium: 534.01mg
- Iron: 3.84mg
- Vitamin A: 32.04µg
- Vitamin C: 5.32mg
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