grilled moroccan meatballs with yogurt sauce

Ingredients grilled moroccan meatballs with yogurt sauce

Meatballs
1 large egg
3 clove minced garlic
1 tsp ground cumin
1 tsp ground allspice
1/4 cup fresh cilantro finely chopped
1 1/4 tsp kosher salt
1/2 tsp freshly ground pepper
1 1/4 lb 85% lean ground beef
1/3 cup panko
1 vegetable oil for grilling (coat grates)
Yogurt Sauce
1 English cucumber peeled halved lengthwise seeded & finely diced
1 cup plain greek yogurt (don't use non-fat)
2 tbsp fresh lemon juice
1 tbsp fresh dill chopped
1/4 tsp kosher salt
1/4 tsp freshly ground pepper

how to make grilled moroccan meatballs with yogurt sauce

Preheat the grill to a medium-high heat (about 500°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.

Coat your grill grates with the oil.

Using 1/3 cup to measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely founded meatballs.)

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.

For the yogurt sauce, combine all the sauce ingredients in a small bowl and mix well.

Serve the meatballs on top of couscous or a flavor-infused rice and topped with the sauce.