Mini Moroccan Meatballs with Tzatziki


2
 SmartPoints  |  Prep time: 20 min  | Cook time: 12 min  | Serves: 18

Set out a tray of these onebite meatballs and let everyone dip them into a bowl of our minty yogourt sauce.

Ingredients

  • 2 spray(s) cooking spray
  • 1 pound(s) uncooked 90% lean ground beef (450 g)
  • 1 large egg(s), finely chopped
  • 3 Tbsp fresh parsley (45 ml) finely chopped
  • 1 1⁄2 Tbsp fresh mint leaves (22 ml) minced
  • 1 clove(s), mediumgarlic clove(s), grated
  • 1 small uncooked onion(s)
  • 1 1⁄2 tsp paprika (7 ml)
  • 1 tsp ground cumin (5 ml)
  • 1 tsp ground coriander (5 ml)
  • 1 tsp table salt (5 ml)
  • 1⁄2 tsp ground cinnamon (2 ml)
  • 1⁄4 tsp ground allspice (1 ml)
  • 1 1⁄2 cup(s) plain low fat Greek yogurt (375 ml)
  • 3 clove(s), mediumgarlic clove(s), minced
  • 1 1⁄2 Tbsp fresh lemon juice (22 ml)
  • 1 1⁄2 tsp fresh mint leaves (7 ml) finely chopped

Instructions

Preheat oven to 200°C (400°F). Place a cooling rack inside a rimmed baking sheet; coat with cooking spray.

In a large mixing bowl, use clean hands to combine beef through allspice (don’t overmix or meatballs will be tough).

Using 15 ml (1 Tbsp) mixture at a time, gently form into 36 meatballs; place on prepared rack in pan. Bake until browned and cooked through, 10 to 12 minutes.

Meanwhile, combine remaining ingredients for dip.