Experience the rich flavors of Moroccan cuisine at your own grill! These succulent and savory grilled meatballs, spiced with cumin and allspice and topped with a refreshing yogurt dip, offer a delightful twist to your regular barbecue lineup.
The ingredients for this recipe are mostly pantry staples, but there might be a couple that you want to double check. Allspice, a key ingredient, is a unique spice that brings warmth and complexity to the dish. It can be found in the spice aisle of your supermarket. Panko, a type of breadcrumb, is used as a binder for the meatballs; it can typically be found in the Asian or breadcrumb section.
Ingredients for Grilled Moroccan Meatballs with Yogurt Sauce
Egg: Acts as a binder to hold the meatball mixture together.
Garlic: Adds a flavorful kick.
Ground cumin: Provides a warm, earthy flavor.
Ground allspice: Lends a unique and complex flavor.
Fresh cilantro: Brings brightness and a touch of freshness.
Kosher salt: Enhances all the other flavors.
Black pepper: Gives a spicy depth.
Ground beef: The main ingredient of the meatballs.
Panko: Helps to give structure to the meatballs.
Vegetable oil: Used to grease the grill.
English cucumber: Adds crunch and freshness to the yogurt sauce.
Low-fat yogurt: Forms the base of the sauce.
Fresh lemon juice: Brightens up the sauce.
Fresh dill: Adds an aromatic flavor to the sauce.
One reader, Desmund Peterson says:
The grilled Moroccan meatballs with yogurt sauce recipe is a game-changer! The meatballs were juicy and flavorful, and the yogurt sauce added a refreshing touch. The combination of spices was spot-on, and the grilling method gave the meatballs a perfect char. I highly recommend trying this recipe!
Key Techniques for Grilling Moroccan-Style Meatballs
How to prepare the meatballs: 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. Form 8 disc-shaped meatballs using a 1/3 cup measure.
How to grill the meatballs: Preheat the grill to medium-high heat (about 500 degrees). 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.
How to make the yogurt sauce: Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
How to freeze the meatballs: 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.
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!
Serves:
Ingredients
For Meatball:
- 1large egg
- 3garlic cloves,minced
- 1tspground cumin
- 1tspground allspice
- ¼cupfresh cilantro,finely chopped, optional
- 1¼tspkosher salt
- ½tspfreshly ground black pepper
- 1¼lb85% lean ground beef
- ⅓cuppanko
- 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
Instructions
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Preheat the grill to medium-high heat to about 500 degrees F.
Meatball:
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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.
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Using a ⅓ cup measure, form 8 disc-shaped meatballs.
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Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
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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.
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Transfer the meatballs to a serving plate and let rest for 3 minutes.
Yogurt Sauce:
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Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
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Serve meatballs with the yogurt sauce and couscous, and enjoy!
Nutrition
- 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
Pro Tip for Perfecting Grilled Moroccan Meatballs
When forming your meatballs, try to keep them all the same size. This ensures that they all cook evenly and at the same rate. If some are larger than others, they may require more time on the grill, which could result in smaller meatballs being overcooked. Also, don't overwork the meat mixture as it can result in tough meatballs. Mix just until the ingredients are combined for tender, juicy results.
Time-Saving Tips for Grilled Moroccan Meatballs with Yogurt Sauce Recipe
Prep ahead: Prepare the meatball mixture the night before and store it in the refrigerator. This will save time on the day of cooking.
Use a food processor: Use a food processor to quickly and evenly chop the garlic, cilantro, and cucumber for the meatballs and yogurt sauce.
Grill in batches: If your grill is not large enough to accommodate all the meatballs at once, grill them in batches to ensure even cooking.
Opt for pre-made yogurt: To save time, use store-bought Greek yogurt instead of making the yogurt sauce from scratch.
Invest in a grill pan: If you don't have an outdoor grill, invest in a grill pan for stovetop cooking. It's a convenient alternative for grilling indoors.
Pre-portion the meat: Use a cookie scoop to pre-portion the meatball mixture, ensuring uniform size and quicker shaping.
Substitute Ingredients For Grilled Moroccan Meatballs with Yogurt Sauce Recipe
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ground beef – Substitute with ground lamb: Ground lamb has a similar texture and flavor profile to beef, and it will work well with the Moroccan spices and herbs, adding a unique twist to the dish.
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plain low-fat yogurt – Substitute with Greek yogurt: Greek yogurt has a thicker consistency and tangier flavor, which will complement the Moroccan spices and herbs in the sauce while adding a creamy texture.
Plating Ideas for Moroccan Meatballs and Yogurt Sauce
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Elevate the meatballs: Arrange the grilled Moroccan meatballs on a platter in a circular pattern, garnished with a sprinkle of freshly chopped cilantro and a dusting of ground cumin for a pop of color and aroma.
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Yogurt sauce drizzle: Use a squeeze bottle to create a delicate drizzle of the yogurt sauce over the meatballs, adding a touch of creaminess and visual appeal to the dish.
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Cucumber ribbon garnish: Create delicate cucumber ribbons using a vegetable peeler and arrange them in a decorative swirl on the platter, adding a refreshing and elegant touch to the presentation.
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Couscous bed: Serve the grilled Moroccan meatballs on a bed of fluffy couscous, creating a visually appealing and inviting presentation that complements the flavors of the dish.
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Fresh herb bouquet: Bundle together sprigs of fresh dill and cilantro, tying them with a decorative twine, and place them alongside the meatballs for a vibrant and aromatic visual element.
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Artful plate arrangement: Arrange the meatballs, couscous, and yogurt sauce in an artful and balanced manner on the plate, paying attention to color contrast and visual appeal.
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Garnish with pomegranate arils: Sprinkle the dish with vibrant pomegranate arils to add a burst of color and a delightful burst of sweetness, enhancing the overall presentation.
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Use Moroccan-inspired tableware: Serve the dish on Moroccan-inspired ceramic or earthenware plates to enhance the cultural and aesthetic appeal of the presentation.
Essential Kitchen Tools for Making Grilled Meatballs
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Mixing bowls: You'll need mixing bowls to combine the ingredients for the meatballs and the yogurt sauce. Use separate bowls for each to avoid cross-contamination of flavors.
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Grill: A grill is essential for cooking the meatballs. Make sure it is preheated to medium-high heat before grilling.
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Measuring cups and spoons: These are necessary for accurately measuring the ingredients for the meatballs and the yogurt sauce.
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Tongs: Tongs will be useful for flipping the meatballs on the grill and for oiling the grates.
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Small bowl: You'll need a small bowl for mixing the ingredients for the yogurt sauce.
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Paper towels: Use paper towels to lightly oil the grill grates before cooking the meatballs.
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Vegetable oil: Vegetable oil is used for oiling the grill grates to prevent the meatballs from sticking.
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Serving plate: A serving plate is needed to present the grilled meatballs.
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Oven: If you plan to freeze the meatballs, an oven will be necessary for reheating them when you're ready to serve.
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Refrigerator: The refrigerator is needed to chill the yogurt sauce until it's ready to be served.
Storing and Freezing Grilled Meatballs and Yogurt Sauce
- To store leftover grilled moroccan meatballs, allow them to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
- The yogurt sauce can be stored separately in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the cooled meatballs in a freezer-safe container or resealable bag for up to 3 months. To prevent them from sticking together, place a piece of parchment paper between layers of meatballs.
- It's best to freeze the meatballs and yogurt sauce separately, as the texture of the sauce may change upon thawing.
- To reheat frozen meatballs, place them in a covered oven-safe dish and bake in a preheated 300°F (150°C) oven until heated through, about 20-30 minutes. Alternatively, you can reheat them in a covered skillet over low heat until warmed through.
- Thaw the frozen yogurt sauce in the refrigerator overnight before serving. Stir well before using, as separation may occur during storage.
- For best quality, consume frozen meatballs within 3 months. When properly stored, they will remain safe to eat beyond this time, but their texture and flavor may deteriorate.
How To Reheat Leftover Meatballs and Yogurt Sauce
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To reheat leftover grilled moroccan meatballs, preheat your oven to 300°F (150°C). Place the meatballs in an oven-safe dish and cover tightly with aluminum foil. Heat for about 15-20 minutes, or until the meatballs are heated through. This method helps to retain the moisture and prevent the meatballs from drying out.
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For a quicker option, you can reheat the meatballs in the microwave. Place them in a microwave-safe dish and cover with a damp paper towel. Heat on high for 1-2 minutes, or until heated through. Be careful not to overheat, as this can cause the meatballs to become tough and rubbery.
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If you have a yogurt sauce leftover, it's best to reheat it separately. Place the sauce in a small saucepan and heat over low heat, stirring occasionally, until warmed through. Alternatively, you can microwave the sauce in a microwave-safe bowl for 30-60 seconds, stirring halfway through.
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For a crispy exterior, you can reheat the meatballs on a grill or in a skillet. Preheat the grill or skillet over medium heat and lightly grease with oil. Place the meatballs on the grill or in the skillet and cook for 2-3 minutes per side, or until heated through and slightly crispy on the outside.
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If you have leftover couscous, you can reheat it in the microwave or on the stovetop. For the microwave, place the couscous in a microwave-safe bowl and cover with a damp paper towel. Heat on high for 1-2 minutes, or until heated through. For the stovetop, place the couscous in a small saucepan with a splash of water or broth. Heat over medium heat, stirring occasionally, until warmed through.
Interesting Trivia About Moroccan Meatballs
The recipe for grilled Moroccan meatballs with yogurt sauce is a delicious and flavorful dish that combines traditional Moroccan spices with a creamy yogurt sauce. The meatballs are seasoned with cumin, allspice, and fresh cilantro, giving them a rich and aromatic flavor. The yogurt sauce, made with plain low-fat yogurt, fresh lemon juice, and dill, provides a cool and tangy contrast to the savory meatballs. This dish is perfect for a summer barbecue or a cozy dinner at home. Enjoy the combination of savory meatballs and refreshing yogurt sauce for a delightful culinary experience.
Budget-Friendly Grilled Moroccan Meatballs with Yogurt Sauce
This grilled Moroccan meatballs with yogurt sauce recipe is quite cost-effective for a household. The ingredients are commonly found in most kitchens, and the use of ground beef makes it an affordable option. The combination of cumin, allspice, and fresh cilantro adds depth of flavor without breaking the bank. The approximate cost for a household of 4 people is around $15-$20, making it a budget-friendly choice. Overall, I rate this recipe an 8 for its affordability and delicious flavors.
Are Grilled Moroccan Meatballs with Yogurt Sauce Healthy?
The grilled Moroccan meatballs with yogurt sauce recipe is a relatively healthy dish with some room for improvement. Here's a breakdown of the recipe's healthiness:
Positives:
- The recipe uses lean ground beef (85% lean), which is a good source of protein and lower in fat compared to higher fat percentages.
- The yogurt sauce incorporates low-fat plain yogurt, providing a healthier alternative to high-fat sauces.
- Fresh herbs like cilantro and dill add flavor without increasing calorie content.
- The meatballs are grilled, which is a healthier cooking method compared to frying.
Negatives:
- The recipe doesn't include any vegetables in the meatballs themselves, which could be an opportunity to increase nutrient content.
- The sodium content may be relatively high due to the added salt in both the meatballs and yogurt sauce.
To make this recipe even healthier, consider the following suggestions:
- Incorporate finely chopped or grated vegetables like zucchini, carrots, or spinach into the meatball mixture to increase fiber and nutrient content without compromising texture.
- Reduce the amount of added salt in the meatballs and yogurt sauce, and instead rely on the natural flavors of the herbs and spices.
- Use whole wheat panko or breadcrumbs to increase the fiber content of the meatballs.
- Serve the meatballs with a side salad or roasted vegetables to add more nutrients and balance the meal.
- Opt for non-fat or Greek yogurt in the sauce to further reduce the fat content while maintaining a creamy texture.
Editor's Take on This Grilled Moroccan Meatball Recipe
The combination of aromatic spices and fresh herbs in the Moroccan meatballs creates a burst of flavor, while the yogurt sauce adds a cool and tangy contrast. The grilling method adds a smoky char that enhances the overall taste. The recipe's simplicity makes it accessible for home cooks, and the freezer-friendly option adds convenience. The use of lean ground beef and low-fat yogurt also aligns with health-conscious cooking. Overall, this recipe offers a delightful and satisfying dish that is sure to impress with its bold flavors and versatility.
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Why trust this Grilled Moroccan Meatballs with Yogurt Sauce Recipe:
Users should trust this recipe for grilled Moroccan meatballs with yogurt sauce because it offers a delightful blend of Moroccan spices and fresh ingredients, ensuring an authentic and flavorful experience. The grilling method adds a smoky char that enhances the meatballs' taste, while the yogurt sauce provides a creamy and tangy complement. With carefully selected spices and a well-crafted cooking process, this recipe guarantees a mouthwatering Moroccan-inspired dish that will surely impress family and guests alike.
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