Moroccan Meatballs with Yogurt (Printable Version)
Juicy meatballs seasoned with warm Moroccan spices, grilled to perfection and served with a cooling mint-yogurt sauce.
# What You'll Need:
→ For the Meatballs
01 -
500g (1 lb) ground beef or lamb (or a mix)
02 -
2 cloves garlic, minced
03 -
1 small onion, finely grated
04 -
2 tablespoons fresh parsley, chopped
05 -
2 tablespoons fresh cilantro, chopped
06 -
1 teaspoon ground cumin
07 -
1 teaspoon paprika
08 -
1 teaspoon ground coriander
09 -
½ teaspoon ground cinnamon
10 -
½ teaspoon ground allspice
11 -
¼ teaspoon cayenne pepper (optional)
12 -
Salt and pepper to taste
13 -
1 tablespoon olive oil (for brushing)
→ For the Yogurt Sauce
14 -
1 cup plain Greek yogurt
15 -
1 tablespoon lemon juice
16 -
1 tablespoon olive oil
17 -
1 tablespoon fresh mint, chopped (or parsley)
18 -
1 clove garlic, minced
19 -
Salt and pepper to taste
# Steps To Follow:
01 -
In a large bowl, combine the ground meat, garlic, onion, parsley, cilantro, and all spices. Mix thoroughly until ingredients are fully incorporated, being careful not to overmix to maintain tenderness.
02 -
Shape the meat mixture into uniform golf ball-sized meatballs, applying gentle pressure to ensure they hold together during cooking.
03 -
Preheat grill or grill pan to medium-high heat and brush lightly with olive oil. Grill meatballs for 3-4 minutes per side until fully cooked with nice char marks. Internal temperature should reach 71°C (160°F).
04 -
In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, chopped mint, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste and refrigerate until serving.
# Notes and Tips:
01 -
Allow meatballs to rest for 5 minutes after grilling before serving for optimal juiciness
02 -
For richer flavor, use a mixture of beef and lamb in the meatballs
03 -
Grate the onion finely to ensure a smooth texture in the meatballs
04 -
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days
05 -
Cooked meatballs can be frozen for up to 2 months
06 -
Yogurt sauce should be kept refrigerated and used within 3 days