Grilled Moroccan Meatballs with Yogurt Sauce - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Grilled Moroccan Meatballs with Yogurt Sauce! A quick and easy dinner that is ready in under 15 minutes!
You can cook Grilled Moroccan Meatballs with Yogurt Sauce with 18 Ingredients and 9 steps. See the following guide!
Ingredients for 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.
Step by step how to cook 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..