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moroccan meatballs with cucumber yogurt sauce

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Moroccan Meatballs with Cucumber Yogurt Sauce

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

Ingredients:

  • 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. Brush the Large Grill Pan with oil. Place meatballs in pan.
  5. 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.
  6. Serve meatballs with Cucumber Yogurt. Meatballs can be placed in split pita pockets, naan bread or lettuce wraps, if desired.

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