Grilled Moroccan Meatballs with Yogurt Sauce

• servings: 8 servings
• total time: 30 minutes

Ingredients

1 large egg

3 garlic cloves, 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 pounds 85% lean ground beef

⅓ cup panko

Vegetable oil, for grilling

½ 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

¼ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

Directions

Preheat the grill to medium-high heat (about 500 degrees).

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.

Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them tightly covered in a 300°F oven, until hot in the center.

Nutrition

• Calories: 418
• Total Fat: 27g
• Saturated Fat: 9g
• Cholesterol: 152mg
• Sodium: 1028mg
• Total Carbohydrate: 9g
• Dietary Fiber: 1g
• Total Sugars: 3g
• Protein: 34g