Moroccan Meatballs with Cucumber Yogurt Sauce

Ingredients

    Cucumber Yogurt
  • 1/2 cup (125 mL) plain 2% Greek yogurt
  • 1/2 cup (125 mL) finely chopped seedless cucumber
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 1/2 tbsp (7 mL) fresh lime juice
  • 1/8 tsp (.5 mL) each salt and sugar
    Meatballs
  • 1 lb (450 g) 85% lean ground lamb, lean ground beef or ground turkey
  • 1/2 small finely chopped red onion (1/4 cup/50 mL)
  • 1  tbsp (15 mL) finely chopped fresh cilantro
  • 1/2 tsp (2 mL) curry powder
  • 1/8 tsp (.5 mL) each cayenne pepper, chili powder and ground cinnamon
  • 1/2 cup (125 mL) fresh bread crumbs
  • 1/2 tsp (2 mL) salt
  • 1   egg, beaten

Directions

  1. Prepare grill for direct cooking over medium-high heat (400-450°F/200-230°C). 

  2. Combine all cucumber yogurt ingredients in small bowl; mix well. Cover; refrigerate until ready to serve.

  3. For meatballs, combine all ingredients in large bowl; mix gently but thoroughly.  Using Large Scoop, shape meat mixture into 12 meatballs. 

  4. Spray wells of Meatball & Slider Grill Basket with nonstick cooking spray. Place meatballs into wells of Basket.

  5. Place Basket onto grid of grill. Grill, covered, 8-10 minutes, turning halfway through grill time or until internal temperature reaches 160°F/71°C (for well-done). Remove from grill.

  6. Serve meatballs with Cucumber Yogurt. Meatballs can be placed in split pita pockets, naan bread or lettuce wraps, if desired. 

Yield:

  • 12 meatballs
    6  servings of 2 meatballs  about 2 1/2 tbsp ( 37 mL) sauce

Related Recipes