Grilled Moroccan Meatballs with Yogurt Sauce

Step 1

Preheat the grill to medium-high heat (about 500 degrees).

Step 2

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.

Step 3

Using a ⅓ cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)

Step 4

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, covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. Transfer the meatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce and couscous, if desired.

Step 5

Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.

Step 6

Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them tightly covered in a 300°F oven, until hot in the center.