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Grilled Moroccan Meatballs with Yogurt Sauce

A delectable fusion of flavors, these Grilled Moroccan Meatballs are paired with a creamy, tangy yogurt sauce, making them perfect for gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 large large egg Binding agent for the meatballs.
  • 3 cloves garlic, minced Adds aromatic flavor.
  • 1 teaspoon ground cumin Provides depth and authenticity.
  • 1 teaspoon ground allspice Adds warm, sweet undertones.
  • 0.25 cup finely chopped fresh cilantro (optional) Herbaceous kick to balance flavors.
  • 1.25 teaspoons kosher salt Enhances flavor and keeps meat tender.
  • 0.5 teaspoon freshly ground black pepper Adds subtle heat.
  • 1.25 lbs 85% lean ground beef Main component, providing meatiness.
  • 0.33 cup panko Keeps meatballs light and crispy.
For the Yogurt Sauce
  • 0.5 cucumber peeled, halved lengthwise, seeded, and finely diced Adds refreshing crunch.
  • 1 cup plain low-fat or whole milk Greek yogurt Creamy dip for the meatballs.
  • 2 tablespoons fresh lemon juice Brightens the yogurt sauce.
  • 1 tablespoon chopped fresh dill Herbaceous note in yogurt sauce.
  • 0.25 teaspoon kosher salt To season the yogurt sauce.
  • 0.25 teaspoon freshly ground black pepper Adds warmth.

Method
 

Preparation
  1. Preheat your grill to medium-high heat, around 500°F (260°C).
  2. In a medium bowl, combine the egg, minced garlic, ground cumin, allspice, cilantro (if using), kosher salt, and black pepper.
  3. Add the ground beef and panko to the mixture, and gently combine without overworking.
  4. Use a ⅓ cup measuring cup to scoop and form the mixture into eight disc-shaped meatballs.
  5. Coat the grill grates with vegetable oil to prevent sticking.
Cooking
  1. Grill the meatballs for about 4 minutes per side, until nicely browned and cooked through, totaling around 8 minutes.
  2. Let the meatballs rest for about 3 minutes before serving.
Make the Yogurt Sauce
  1. In a small bowl, combine yogurt, cucumber, lemon juice, dill, salt, and pepper. Mix well and refrigerate.

Notes

For best flavor, use fresh spices. Substitute cilantro with parsley or mint for variation. Adjust spice levels by adding cayenne pepper or chili. Ensure meatballs are uniformly shaped for even cooking.