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This Week's Top Recipes

Moroccan Balls

BeefGrillMediterranean

Time: 40 minutes

Yield: 4 servings

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About

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!

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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

Step 1 -Preheat the grill to medium-high heat, about 500 degrees F.

Step 2 -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.

Step 3 -Add the ground beef and the panko and mix with your hands until well-combined.

Step 4 -Using a 1/3 cup measuring scoop, form the meat mixture into eight disc-shaped meatballs.

Step 5 -Carefully oil the grill grates with the vegetable oil until glossy and coated.

Step 6 -Transfer the meatballs to the prepared grill, cover, and cook until they reach an internal temperature of 135 degrees F.

Step 7 -Transfer the meatballs to a plate and let them rest for 3 minutes.

Step 8 -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.

Step 9 -Transfer the yogurt sauce to the refrigerator and chill until ready to serve.

Step 10 -Serve the meatballs on the couscous, topped with the yogurt sauce.

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