Mini Moroccan Meatballs with Tzatziki
0
Points®
Total time: 32 min • Prep: 20 min • Cook: 12 min • Serves: 18 • Difficulty: Easy
Set out a tray of these onebite meatballs and leteveryone dip them into a bowl of our minty yogourt sauce.
Ingredients
Uncooked 90% lean ground beef
1 pound(s), (450 g)
Egg
1 large, finely chopped
Fresh parsley
3 tbsp(s), (45 ml) finely chopped
Onion
1 small
Smoked paprika
1½ tsp(s), (7 ml)
Ground cumin
1 tsp(s), (5 ml)
Fresh mint leaves
1½ tsp(s), (22 ml) minced
Ground coriander
1 tsp(s), (5 ml)
Table salt
1 tsp(s), (5 ml)
Ground cinnamon
½ tsp(s), (2 ml)
Ground allspice
¼ tsp(s), (1 ml)
Plain lowfat Greek yogurt
1½ cup(s), (375 ml)
Fresh lemon juice
1½ tbsp(s), (22 ml)
Fresh mint leaves
1½ tsp(s), (7 ml) finely chopped
Garlic
1 clove(s), large, grated
Garlic
3 clove(s), large, minced
Olive oil cooking spray
2 spray(s)
Instructions
1
Preheat oven to 200°C (400°F). Place a cooling rack inside a rimmed baking sheet; coat with cooking spray.
2
In a large mixing bowl, use clean hands to combine beef through allspice (don’t overmix or meatballs will be tough).
3
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.
4
Meanwhile, combine remaining ingredients for dip.
5
Serving size: 2 meatballs with 20 ml (4 tsp) sauce.
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