Grilled Moroccan Meatballs with Greek Yogurt Sauce

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    Grilled Moroccan Meatballs with Greek Yogurt Sauce
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    Rating: 1
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    Servings4
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    Ingredients
    • Meatballs
    • 1 large egg
    • 3 minced garlic cloves
    • 1 teaspoon ground cumin
    • 1 teaspoon ground allspice
    • 1/4 cup finely chopped fresh cilantro
    • 1 1/4 pounds 90% lean beef
    • 1/2 cup butternut squash puree
    • 1/3 cup panko
    • 4 rosemary branches, 12-inches long, leaves removed
    • Greek Yogurt Sauce
    • 1/2 cucumber
    • 1 cup plain Greek yogurt
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon chopped fresh dill
    • 1/4 teaspoon salt
    • 1/4 tablespoon freshly ground black pepper
    Instructions
    For the Meatballs
    1. Preheat the grill top medium-high heat (about 500 degrees).
    2. Mix together egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef, butternut squash and panko and mix with your hands until well combined.
    3. Form meatballs and gently skewer onto the rosemary branch and place on grill.
    4. Cook to an internal temperature of 155 degrees -- about 3 minutes each side.
    For the Yogurt Sauce
    1. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
    2. Serve on top of couscous.
    Search Recipes by Course or Cuisine!
    Ingredients
    • Meatballs
    • 1 large egg
    • 3 minced garlic cloves
    • 1 teaspoon ground cumin
    • 1 teaspoon ground allspice
    • 1/4 cup finely chopped fresh cilantro
    • 1 1/4 pounds 90% lean beef
    • 1/2 cup butternut squash puree
    • 1/3 cup panko
    • 4 rosemary branches, 12-inches long, leaves removed
    • Greek Yogurt Sauce
    • 1/2 cucumber
    • 1 cup plain Greek yogurt
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon chopped fresh dill
    • 1/4 teaspoon salt
    • 1/4 tablespoon freshly ground black pepper
    Instructions
    For the Meatballs
    1. Preheat the grill top medium-high heat (about 500 degrees).
    2. Mix together egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef, butternut squash and panko and mix with your hands until well combined.
    3. Form meatballs and gently skewer onto the rosemary branch and place on grill.
    4. Cook to an internal temperature of 155 degrees -- about 3 minutes each side.
    For the Yogurt Sauce
    1. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
    2. Serve on top of couscous.

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