Grilled Moroccan Spiced Meatball Dinner

This dinner mixes the culinary flavors of North Africa and the Middle East with those of Italy and southern France. Chickpeas, a staple in these cuisines, feature prominently in this Moroccan-inspired dinner that is vibrant with herbs and spices. I love it for a casual outdoor meal, since the chickpeas are served at room temperature, and the meatballs can be cooked on a barbecue grill, indoor grill pan, or frying pan with olive oil. Make the chickpea salad at least an hour ahead, so the chickpeas will soak up the lemon and spices. Make the yogurt dipping sauce first so the flavors have time to intensify too.

I absolutely adore versatile meals, and this one truly delivers! It’s not just about pleasing various tastes and ages at gatherings—it’s about the endless possibilities it offers with leftovers. From whipping up a flavorful frittata to enhancing rice or ramen for a delightful lunch or dinner, this dish lets you stretch your dollars while staying creative and frugal.

On the menu for this wonderful dinner:

• Moroccan Spiced Meatballs
• Chickpea Salad
• Yogurt Sauce
• Summer Corn with Lemon & Thyme
• Favorite Homemade Naan
• Shredded Lettuce
• Chopped Cherry Tomatoes
• Pickled Red Onions

The Lemon-Thyme Corn recipe is detailed separately for easy printing and flexible meal preparation. While it doesn’t draw from Moroccan cuisine, it’s a dish I frequently serve. The blend of summer corn and grilled meat beautifully captures the essence of Iowa summers.

As a native Iowan with ten years dedicated to corn research, and a lineage steeped in corn expertise—especially since my dad bred the famous super-sweet hybrid—our summer table was always a celebration of corn’s versatility. It’s a nod to our heritage and a tribute to the golden summers of Iowa. Corn, in all its glorious forms, was our summer staple.

A Versatile Feast for All

Enjoy a vibrant plant-based salad, use leftover corn in a fetta frittata, or savor a flavor-packed Moroccan meatball wrap. Get ready for a taste sensation!

The meatball recipe was adapted from ‘Nicoise: Market-Inspired Cooking from France’s Sunniest City’ by Rosa Jackson.

Robin Ward

Grilled Moroccan Spiced Meatballs + White Dipping Sauce + Chickpea Salad Dinner

Experience the zest of Moroccan-inspired meatballs, rich with herbs and spices. Grilled to perfection, they pair wonderfully with a tangy, spiced yogurt sauce that’s ideal for dipping or drizzling, even as a salad dressing. Enjoy them as appetizers, in wraps, or as a main course.

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Course: dinner

Cuisine: #MiddleEastern, #Moroccan, #North African, Italian

Ingredients Equipment Method

Ingredients

  

For the white sauce:

• ½ (125g) cup plain Greek yogurt (I used full fat.)
• ½ (120g) cup mayonnaise
• 2 (6g) tsp dried parsley
• 2 (30ml) Tbsp lemon juice
• 2 (8g) tsp garlic, minced
• ½ (3g) tsp salt
• ½ tsp smoked paprika or mild to medium-hot chili powder

For the meatballs:

• 2 (50g) small slices stale sourdough or hearty bread (I used saved bread heals for this purpose.)
• ½ (120ml) cup whole milk
• 1.1 (500g) lb ground lamb or beef (not too lean) (I used 1 lb. of ground beef, 80/20%)
• ½ red onion, finely minced
• 2 garlic cloves, finely minced
• ¼ (5g) cup mint leaves, finely chopped
• ½ (10g) cup cilantro leaves, finely chopped
• ¼ (5g) cup flat-leaf parsley leaves, finely chopped
• 1 tsp ground cumin
• ¼ tsp grated fresh ginger or ½ teaspoon ground ginger
• 1 large egg
• sea salt and freshly ground black pepper
• ¼ cup olive oil for frying (Alternative cooking method.)

For the chickpea salad:

• 1 (200g) cup dried chickpeas or two, 14-ounce (400g) can chickpeas, drained
• ½ (910g) cup cilantro leaves (I use parsley instead. My family doesn't like cilantro.)
• ¼ (5g) cup thinly sliced flat-leaf parsley leaves
• 2 green onions, white and pale green parts only, thinly sliced.
• ¼ to ⅓ (60 to 80ml) cup freshly squeezed lemon juice (from 1 to 2 lemons)
• 3 Tbsp extra-virgin olive oil
• 2 tsp ground cumin
• sea salt and freshly ground black pepper

Equipment

• outdoor grill, indoor grill pan, or a fry pan

Method

 

Make the white sauce first. The flavor gets better the longer it sits.

1. In a medium bowl, combine yogurt, mayo, dried parsley, lemon juice, minced garlic, paprika, and salt.

Make the chickpea salad. The flavor gets better the longer it sits.

1. For the preparation of dried chickpeas, an overnight soak in ample water at room temperature is recommended. However, if a pressure cooker is at your disposal, the soaking process can be bypassed. Simply place the chickpeas in the cooker, ensure they are generously covered with water, and secure the lid. Cook on high for one hour after the cooker has reached pressure.
2. On the following day, assuming the chickpeas have been soaked, drain them and transfer to a medium-sized saucepan. Ensure they are amply covered with water. Initiate a boil, then reduce to a simmer, allowing the chickpeas to cook for approximately 1 to 1½ hours. The chickpeas are adequately cooked when they can be effortlessly crushed with the back of a spoon. Upon completion of cooking, drain the chickpeas and allow them to cool to room temperature.
3. (I used canned, so this is where I started in the video tutorial.) In aa bowl, combine the drained chickpeas, cilantro, parsley, green onions, ¼ cup (60 ml) lemon juice, the olive oil, and cumin. Season to taste with salt and pepper, then taste and adjust the seasonings, add a little more lemon juice if you like. Set aside in the refrigerator for at least 1 hour and up to 3 hours.

Make the meatballs:

1. Break the bread into 1-inch chunks (2.5cm), place in a small bowl, and cover with the milk. Set aside for at least 15 minutes.
2. Place the meat in a large bowl. Add the onion, garlic, mint, cilantro, parsley, cumin, ginger, and egg and season generously with salt and pepper. Squeeze the milk out of the bread and add the bread to the mixture. Using your hands, knead the mixture for up to 1 minute so everything is well mixed.
3. Shape the meatball mixture into 1-inch (2.5cm) balls, flattening them slightly, or make them a little bigger if you are grilling them.
4. If you are cooking the meatballs in a frying pan, heat the oil in a large pan over medium low (or cook them in two batches in a medium pan, using half the oil each time and cleaning the pan after the first batch). Add the meatballs and cook, turning once, for 6 to7 minutes on each side, until browned and cooked through. Be careful not to turn the heat up higher, or the meat will cook before the onion and garlic have a chance to soften.
5. To cook meatballs on a grill or plancha, prepare the grill by scraping, oiling, and heating it to 425°F (218°C). For a gas or charcoal grill, prepare a medium fire; for a plancha, heat it over medium heat. Place the meatballs on the grill or plancha, close the grill lid, and cook, turning once, for 6-8 minutes on each side until browned and cooked through, achieving the desired grill marks and exterior texture. Ensure the meatballs reach an internal temperature of 160°F (71°C) for safe consumption.

To serve:

1. Serve the chickpeas in a bowl and the meatballs on a platter, with the sauce on the side. Drizzle the sauce over the meatballs on the platter or dip the meatballs in the sauce.
2. Optional sides: shredded lettuce, shredded cheese, chopped cherry tomatoes, naan, and Lemon-Thyme corn.

“Hey, Robin, but I’m just here for that amazing corn recipe with that lovely short video!” Well, I made a separate post and video for it here you can skip to!

Robin Ward

Summer Corn with Lemon & Thyme

This simple yet extraordinary dish features fresh summer corn sautéed in butter with thyme and lemon zest. Quick to prepare and bursting with flavor, it’s perfect as a side or standalone vegetable. Sweet corn and butter are a match made in heaven!

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Course: #sidedish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 ears sweet corn, very fresh
• 2 Tbsp butter, unsalted
• 2 tsp fresh thyme, minced (Alternatively, if available, use 2 teaspoons of minced lemon thyme and omit lemon zest.)
• ¼-½ tsp lemon zest For a hint of lemon, use ¼ teaspoon lemon zest; for a more pronounced lemon flavor, use ½ teaspoon.
• ½ tsp salt
• freshly ground black pepper, to taste

Method

 

1. Preheat the oven to 350℉. Place the whole, unshucked ears of corn in the oven and roast for 15-20 minutes. Remove and shuck the ears. Using a knife, cut the kernels from the cobs, being careful not to cut into the core. Place the kernels in a pan with butter and warm through. Add lemon zest (or lemon thyme if using) and salt. Garnish with a few fresh thyme sprigs.

Notes

If necessary, you can substitute olive oil for butter. However, trust me, sweet corn and butter are a perfect match.

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