Go Back
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.
Print Recipe Pin Recipe
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.