Moroccan Meatballs  


Moroccan Meatballs  

Total Time: 30 Minutes 

Serves: 4 



  • 1 large egg 
  • 3 garlic cloves, minced 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground allspice 
  • 1/4 cup finely chopped fresh cilantro (optional) 
  • 1-1/4 teaspoons kosher salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1-1/4 pounds 85% lean ground beef 
  • 1/3 cup panko 
  • Vegetable oil, for grilling 



  1. Preheat the grill to medium-high heat. 
  1. Mix together the egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined. 
  1. Using a 1/3 cup measure, form 8 disc-shaped meatballs.  
  1. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the meatballs for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. 
  1.  Transfer the meatballs to a serving plate and let rest for 2 minutes. Serve with the yogurt sauce. 

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