Ingredients
1large egg
3garlic cloves,minced
1tspground cumin
1tspground allspice
¼cupfresh cilantro,finely chopped, optional
1¼tspkosher salt
½tspfreshly ground black pepper
1¼lb85% lean ground beef
⅓cuppanko
vegetable oil,for grilling
½English cucumber,peeled, halved lengthwise, seeded and finely diced
1cupGreek yogurt,plain low-fat or whole milk
2tbsplemon juice,fresh
1tbspfresh dill,finely chopped
¼tspkosher salt
¼tspfreshly ground black pepper
Preparation
Preheat the grill to medium-high heat to about 500 degrees F.
Mix together the egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined.
Using a ⅓ cup measure, form 8 disc-shaped meatballs.
Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
Grill the meatballs, covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center.
Transfer the meatballs to a serving plate and let rest for 3 minutes.
Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Serve meatballs with the yogurt sauce and couscous, and enjoy!
