Moroccan Meatballs with Cucumber Yogurt Sauce

Bring the flavor of the Mediterranean to your party with these flavorful and tender meatballs!


    Cucumber Yogurt
  • 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
  • 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


  1. Prepare the grill for direct cooking over medium-high heat (400-450°F/200-230°C).
  2. Combine all the cucumber yogurt ingredients in a small bowl and mix well. Cover and refrigerate until you're ready to serve.
  3. For the meatballs, combine all the ingredients in a large bowl and mix gently until thoroughly combined.  Using the Large Scoop, shape the 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 the meatballs with Cucumber Yogurt. Serve in split pita pockets, naan bread, or lettuce wraps.


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

Nutrients per serving:

Calories 250, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 105 mg, Sodium 340 mg, Carbohydrate 4 g, Fiber 1 g, Protein  22 g

Cook's Tips:

Turn plain white bread into bread crumbs. Just process 1-2 slices of firm white bread into the Manual Food Processor.
Cucumber yogurt is a creamy cool condiment that is often paired with spicy Middle Eastern foods. 

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