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Grilled Moroccan Meatballs with Yogurt Sauce

A delicious recipe featuring spiced meatballs served with a refreshing yogurt sauce, perfect for family gatherings or casual dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Moroccan, North African
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 large egg Binds all the ingredients and adds moisture.
  • 3 cloves garlic, minced For a pungent, savory kick.
  • 1 teaspoon ground cumin Offers a warm, earthy note.
  • 1 teaspoon ground allspice Adds a hint of sweetness and complexity.
  • 1/4 cup fresh cilantro, finely chopped (optional) For a fresh burst of flavor.
  • 1 1/4 teaspoons kosher salt Enhances the overall taste.
  • 1/2 teaspoon freshly ground black pepper Adds subtle heat.
  • 1 1/4 lbs 85% lean ground beef Juicy and perfectly marbled for tenderness.
  • 1/3 cup panko For a pleasant crunch that holds the meatballs together.
For the Yogurt Sauce
  • 1/2 cup cucumber, peeled, halved lengthwise, seeded, and finely diced Provides refreshing contrast.
  • 1 cup plain Greek yogurt (low-fat or whole milk) Offers creaminess and tanginess; do not use non-fat.
  • 2 tablespoons fresh lemon juice For brightness.
  • 1 tablespoon chopped fresh dill Adds an aromatic touch.
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper To complement the sauce.

Method
 

Preparation
  1. Preheat the grill to medium-high heat, about 500°F (260°C).
  2. In a medium bowl, combine the egg, minced garlic, ground cumin, ground allspice, chopped cilantro (if using), kosher salt, and black pepper. Mix well.
  3. Add ground beef and panko, mixing everything until thoroughly combined.
  4. Using a ⅓ cup measure, scoop and form the mixture into 8 disc-shaped meatballs.
  5. Rub grill grates with oil-dipped paper towels to prevent sticking.
Cooking
  1. Place meatballs on the grill and cook for approximately 4 minutes per side until nicely browned and cooked through.
  2. Transfer cooked meatballs to a plate and let them rest for about 3 minutes.
Yogurt Sauce Preparation
  1. In a small bowl, mix cucumber, Greek yogurt, lemon juice, dill, kosher salt, and black pepper. Combine well and refrigerate until ready to serve.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Consider marinating meatball mixture for added flavor. Can be baked at 400°F if grilling is not an option.