Moroccan Meatballs with Yogurt Sauce Marinate Me Baby

Like a lot of you, I love hardbound cookbooks. We have a local thrift store that I love going to on Saturday mornings to look at their selection. Occasionally, I can add one of the gently used ones to my growing collection. What I love about cookbooks is their big color photos that show you how the food is supposed to look like and it always inspires me to dive in and cook that weekend. This Moroccan Meatball with Yogurt recipe is just one of those inspirations. 

Ground beef that is flavored with warm spices, herbs, and garlic then it is grilled in a meatball until it has achieved a smoky and charred flavor. This then gets served over couscous (traditionally) and then a cucumber sauce, that well is transformative. In this image above, I did it in a flatbread wrap so it was easy to have a meal on the go! I hope you enjoy!

Moroccan Meatballs with Yogurt Sauce
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  1. 1 large egg
  2. 4 garlic cloves, minced finely
  3. 1 teaspoon ground cumin
  4. 1 teaspoon ground allspice
  5. 1/4 cup chopped fresh cilantro, fine chop
  6. 1 1/4 teaspoon kosher salt
  7. 1/2 teaspoon fresh ground black pepper
  8. 1 1/4 pound 80/20 lean ground beef or you can substitute ground lamb
  9. 1/3 cup panko bread crumbs
  10. Olive oil for grilling
Yogurt Sauce
  1. 1/2 of an English cucumber, peeled, halved by length, seeded and finely diced
  2. 1 cup plain whole milk Greek yogurt
  3. 2 tablespoons fresh lemon juice
  4. 1 tablespoon chopped fresh dill
  5. 1/4 teaspoon kosher salt
  6. 1/4 teaspoon fresh ground black pepper
  1. Preheat your grill to about 500 degrees F. This is a medium-high setting.
  2. In a medium bowl mix together the egg, cumin, garlic, allspice, cilantro, salt and pepper. Add the ground beef and panko and get in and mix it all with your hands to ensure an even distribution.
  3. Using a 1/3 cup measuring cup, form 8 meatballs.
  4. To grill place the meatballs, covered on the grill for about 4 minutes per side, or until they achieve a nice brown color on the exterior and are no longer pink in the center. Transfer the grilled meatballs to a serving plate and allow to rest for at least 5 minutes.
Yogurt Sauce
  1. Combine all of the ingredients in a small bowl and mix well with a fork. Allow to refrigerate until you are ready for service.
  1. You can top these meatballs on top your favorite starch or, like I have done wrap them in a flatbread and make an amazing sandwich!
Adapted from Curtis Stone
Adapted from Curtis Stone
Marinate Me Baby

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