Grilled Moroccan Meatballs with Yogurt Sauce
 Spice things up with these grilled Moroccan meatballs, seasoned with warm spices and cooled down with a creamy yogurt sauce—every bite is packed with flavor! Ingredients For the Meatballs 1 large egg 3 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground allspice ¼ cup finely chopped fresh cilantro (optional) 1¼ teaspoons kosher salt ½ teaspoon freshly ground black pepper 1¼ pounds 85% lean ground beef ⅓ cup panko Vegetable oil, for grilling 1 large egg 3 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground allspice ¼ cup finely chopped fresh cilantro (optional) 1¼ teaspoons kosher salt ½ teaspoon freshly ground black pepper 1¼ pounds 85% lean ground beef ⅓ cup panko Vegetable oil, for grilling For the Yogurt Sauce ½ cucumber, peeled, halved lengthwise, seeded and finely diced 1 cup plain low-fat or whole milk Greek yogurt (do not use non-fat) 2 tablespoons fresh lemon juice, from one lemon 1 tablespoon chopped fresh dill ¼ teaspoon Kosher salt ¼ teaspoon freshly ground black pepper ½ cucumber, peeled, halved lengthwise, seeded and finely diced 1 cup plain low-fat or whole milk Greek yogurt (do not use non-fat) 2 tablespoons fresh lemon juice, from one lemon 1 tablespoon chopped fresh dill ¼ teaspoon Kosher salt ¼ teaspoon freshly ground black pepper Instructions For the Meatballs Preheat the grill to medium-high heat (about 500 degrees). 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. Using a ⅓ cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.) 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. Preheat the grill to medium-high heat (about 500 degrees). 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. Using a ⅓ cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.) 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. For the Yogurt Sauce Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve. 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. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve. 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. Nutrition Information Powered by Per serving (4 servings) Calories: 418 Fat: 27g Saturated fat: 9g Carbohydrates: 9g Sugar: 3g Fiber: 1g Protein: 34g Sodium: 1028mg Cholesterol: 152mg Per serving (4 servings) Calories: 418 Fat: 27g Saturated fat: 9g Carbohydrates: 9g Sugar: 3g Fiber: 1g Protein: 34g Sodium: 1028mg Cholesterol: 152mg