Grilled Moroccan Meatballs with Yogurt Sauce
Spice things up with these grilled Moroccan meatballs, seasoned with warm spices and cooled down with a creamy yogurt sauce—every bite is packed with flavor!
Foto: Once Upon a ChefBahan-bahan
- 1 large egg
- 3 cloves garlic, (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- ¼ cup finely chopped fresh cilantro ((optional))
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1¼ lbs 85% lean ground beef
- 1/3 cup panko
- ½ cucumber, (peeled, halved lengthwise, seeded and finely diced)
- 1 cup plain low-fat or whole milk Greek yogurt ((do not use non-fat))
- 2 tablespoons fresh lemon juice, (from one lemon)
- 1 tablespoon chopped fresh dill
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Langkah-langkah
Preheat the grill to medium-high heat (about 500°F/260°C).
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.
Using a ⅓ cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)
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. Transfer the meatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce and couscous, if desired.
Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
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