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
- Prepare grill for direct cooking over medium-high heat (400-450°F/200-230°C).
- Combine all cucumber yogurt ingredients in small bowl; mix well. Cover; refrigerate until ready to serve.
- For meatballs, combine all ingredients in large bowl; mix gently but thoroughly. Using Large Scoop, shape meat mixture into 12 meatballs.
- Brush the Large Grill Pan with oil. Place meatballs in pan.
- Grill meatballs, covered, for 15-20 minutes, flipping halfway through. Cook until internal temperature reaches 165°F/74°C (for well-done). Remove from the grill.
- 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