Mini Moroccan meatballs with tzatziki
2
Points®
Total time: 32 min • Prep: 20 min • Cook: 12 min • Serves: 18 • Difficulty: Easy
These spiced meatballs include a mix of fresh herbs and traditional Moroccan flavors, and they are accompanied by a cooling lemon and mint yogurt dip. Serve this dish as a party appetizer or make it into dinner paired with whole-wheat couscous or a salad to round out the meal. To keep these meatballs tender, it is important not to overwork the meat—mix it just until combined. And use your hands since you can feel when the mixture is incorporated. Cooking them on a cooling rack lets the hot air in the oven circulate, browning the meatballs on all sides.
Ingredients
Cooking spray
2 spray(s)
Uncooked 90% lean ground beef
1 pound(s)
Egg
1 large egg(s)
Fresh parsley
3 Tbsp, finely chopped
Fresh mint leaves
1½ Tbsp, finely chopped
Garlic
1 large clove(s), minced
Uncooked onion
1 small, grated
Paprika
1½ tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Table salt
1 tsp
Ground cinnamon
½ tsp
Ground allspice
¼ tsp
Plain low fat Greek yogurt
1½ cup(s)
Garlic
3 clove(s), minced
Fresh lemon juice
1½ Tbsp
Fresh mint leaves
1½ Tbsp, finely chopped
Instructions
1
Preheat oven to 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 1 Tbsp mixture at a time, gently form into 36 meatballs; place on prepared rack in pan. Bake until browned and cooked through, 10-12 minutes.
4
Meanwhile, combine remaining ingredients for dip.
5
Serving size: 2 meatballs with 4 tsp sauce
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.