• The Singing Baker

Moroccan Meatballs with Yogurt Dip

Updated: Aug 18











Meatballs:

1 lb Ground lamb or beef

2 cloves garlic, minced

2 TBSP chopped fresh cilantro

2 TBSP red wine vinegar

1 TBSP paprika

2 tsp ground cumin

2 tsp ground coriander

1 1/2 tsp salt

freshly ground black pepper


Yogurt Dip:

1 cup plain lowfat yogurt

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves


To make the meatballs: Put the meat in a large bowl and add the garlic, cilantro, vinegar, paprika, cumin, coriander, salt & a generous amount of black pepper. Mix the meat mixture by hand until well blended. Set aside.


To make the yogurt dip: Blend the yogurt, mint and cilantro in a food processor or blender.


To serve, preheat a broiler and adjust the rack so it is about 4" from the heating element. Form the meat mixture into 1" balls. Arrange on foil lined baking sheet leaving about 1" in between meatballs. Broil in the oven for about 8 minutes, shaking the pan halfway through the time, to cook evenly.


Skewer the meatballs (about 2 to 3 on each skewer). Arrange meatballs on a nice platter with the yogurt dip.

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Image by Kent Pilcher

 The Singing Baker

Boca Raton, FL