Recipe Background
Open the door to a whole new taste experience for your ground beef. These Moroccan Balls will enlighten your senses and provide a much-needed break from your normal, humdrum ground beef recipes. All the wonderful Moroccan-inspired spices run deeply through these tender discs of ground beef, and when kissed with that creamy cucumber and yogurt sauce, it brings new life to your dinner table in a quick and effortless way. Moroccan Balls will be a fast favorite to serve with couscous, rice, or any of your preferred side dishes. Get on the ball and grill some up today!
Open the door to a whole new taste experience for your ground beef. These Moroccan Balls will enlighten your senses and provide a much-needed break from your normal, humdrum ground beef recipes. All the wonderful Moroccan-inspired spices run deeply through these tender discs of ground beef, and when kissed with that creamy cucumber and yogurt sauce, it brings new life to your dinner table in a quick and effortless way. Moroccan Balls will be a fast favorite to serve with couscous, rice, or any of your preferred side dishes. Get on the ball and grill some up today!
Ingredients
For the meatballs:
- 1 large egg
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/4 cup fresh cilantro finely chopped
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 pounds ground beef 85% lean
- 1/3 cup panko
- vegetable oil to taste, for oiling the grill
- couscous optional, to taste, cooked and warm, for serving
For the yogurt sauce:
- 1/2 English cucumber peeled, halved lengthwise, seeded, finely diced
- 1 cup Greek yogurt low-fat or whole milk
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions
- Preheat the grill to medium-high heat, about 500 degrees F.
- In a medium bowl, add the egg, the garlic, the cumin, the allspice, the cilantro, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the black pepper and mix to combine.
- Add the ground beef and the panko and mix with your hands until well-combined.
- Using a 1/3 cup measuring scoop, form the meat mixture into eight disc-shaped meatballs.
- Carefully oil the grill grates with the vegetable oil until glossy and coated.
- Transfer the meatballs to the prepared grill, cover, and cook until they reach an internal temperature of 135 degrees F.
- Transfer the meatballs to a plate and let them rest for 3 minutes.
- While the meatballs are cooking, in a small bowl, add the cucumber, the Greek yogurt, the lemon juice, the dill, the remaining salt, and the remaining black pepper and mix well to combine.
- Transfer the yogurt sauce to the refrigerator and chill until ready to serve.
- Serve the meatballs on the couscous, topped with the yogurt sauce.
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