Photo of Mini Moroccan Meatballs with Tzatziki by WW

Mini Moroccan Meatballs with Tzatziki

Total Time
32 min
20 min
12 min
Set out a tray of these onebite meatballs and leteveryone dip them into a bowl of our minty yogourt sauce.


Uncooked 90% lean ground beef

1 pound(s), (450 g)


1 large egg(s), finely chopped

Fresh parsley

3 tbsp(s), (45 ml) finely chopped

Uncooked onion(s)

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 clove(s)

1 clove(s), large, grated

Garlic clove(s)

3 clove(s), large, minced

Olive oil cooking spray

2 spray(s)


  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.