Grill Meatballs with Yogurt Sauce


Grilled Moroccan Meatballs with Yogurt Sauce
In the original recipe,the meat is formed into kebabs onto long-stemmed rosemary, which is beautiful but hard to find. I’ve simplified the recipe by shaping the meat into meatballs. However, you can easily form the meat mixture into kebabs around wooden or metal skewers. I’ve also reduced the salt, adjusted the spices, and swapped regular yogurt for Greek yogurt in the sauce.

Ingredients

For the Meatballs

  • 1 large egg
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/4 cup finely chopped fresh cilantro (optional)
  • 1-1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/4 pounds 85% lean ground beef
  • 1/3 cup panko
  • Vegetable oil, for grilling

For the Yogurt Sauce

  • 1/2 English 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
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

For the Meatballs

  1. Preheat the grill to medium-high heat (about 500 degrees).
  2. 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.
  3. Using a 1/3 cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)
  4. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
  5. 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.
  6. Transfer the meatballs to a serving plate and let rest for 3 minutes.
  7. Serve with the yogurt sauce and couscous, if desired.

For the Yogurt Sauce

  1. Combine all of the ingredients in a small bowl and mix well.
  2. Refrigerate until ready to serve.
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