Mini Moroccan meatballs with tzatziki

Total Time
32 min
20 min
12 min
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.


Cooking spray

2 spray(s)

Uncooked 90% lean ground beef

1 pound(s)


1 large egg(s)

Fresh parsley

3 Tbsp, finely chopped

Fresh mint leaves

1½ Tbsp, finely chopped


1 large clove(s), minced

Uncooked onion(s)

1 small, grated


1½ tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Table salt

1 tsp

Ground cinnamon

½ tsp

Ground allspice

¼ tsp

Plain lowfat Greek yogurt

1½ cup(s)


3 medium clove(s), minced

Fresh lemon juice

1½ Tbsp

Fresh mint leaves

1½ Tbsp, finely chopped


  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