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Why You’ll Love These Moroccan Meatballs
These Moroccan meatballs with creamy yogurt dipping sauce stand out because they balance bold flavor with simple, wholesome ingredients. Warm Moroccan spices like cumin, coriander, allspice, and cinnamon add depth without overpowering the meat, creating a savory, slightly aromatic bite that feels special but still approachable.
Even my kids love this dish, and they put the herby and refreshing leftover yogurt sauce on pretty much everything. It’s a wonderful weeknight meal!
Ingredients You’ll Need
For the Yogurt Dipping Sauce
- Greek yogurt: The thick creamy texture if Greek yogurt is ideal.
- Lemon juice: Adds tanginess and brightness to the sauce.
- Garlic: A must for that savory bite of flavor.
- Dill: I used dried dip but you can substitute with 1 1/2 tsp of fresh dill.
For the Moroccan Meatballs
- Ground beef: Ground lamb can also be used.
- Almond flour: A great gluten free alternative to breadcrumbs.
- Egg: Binds the meat together.
- Parsley: Adds that classic Moroccan herby flavor. You can also add some cilantro if you wish.
- Spices: Cumin, allspice, coriander, chili powder, cinnamon, salt, and pepper.
Step-by-Step Instructions
Step 1: Preheat oven to 400 degrees F. Mix all ingredients or the dipping sauce in a small bowl. Chill until ready to use.
Step 2: Mix together all ingredients for the meatballs in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.
Step 3: Form and roll into 1½ inch balls. Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
Step 4: Serve with dipping sauce on the side, or spoon the sauce on top of the meatballs.
Grill Option
Want a smoky twist? These Moroccan meatballs also grill beautifully! Cook them on a preheated medium-high grill for about 10–15 minutes, rotating every few minutes, until they’re cooked through. Just be aware they may lose a perfectly round shape on the grill.
Tips for Best Flavor and Texture
- Ground meat choice matters — fattier ground beef or bison helps the meatballs stay juicy. Ground lamb is also a great choice
- Don’t overmix the meatball mixture; this keeps them tender.
- Use sauce on everything — this creamy yogurt dipping sauce is versatile and delicious on veggies too!
Storage and Freezing Tips
- Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
- Store the yogurt sauce separately in a sealed container for best texture. The sauce will keep for 4-5 days in the fridge. If the sauce thickens in the fridge, stir in a small splash of almond milk or lemon juice to loosen it before serving.
- To freeze the meatballs, arrange completely cooled meatballs in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
- I don’t recommend freezing the yogurt sauce.
Recipe FAQs
Yes! You can fully cook the meatballs and store them in the refrigerator for up to 4 days. They’re perfect for meal prep and taste just as good reheated. The yogurt dipping sauce can also be made ahead and stored separately.
Ground bison or ground beef works best because the fat content keeps the meatballs juicy. You can also use ground lamb for a more traditional Moroccan flavor.
Yes! These Moroccan meatballs can be cooked on the grill or pan fry in a skillet on the stovetop. Grill over medium heat or pan-sear and finish covered until cooked through.
They pair well with rice, couscous, roasted vegetables, or a simple cucumber salad. They also work great as an appetizer with the creamy dipping sauce.
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Moroccan Meatballs with Yogurt Dipping Sauce Recipe
Ingredients
Yogurt Dipping Sauce
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 4 garlic cloves, minced
- 1/2 tsp dried dill
- Salt and pepper, to taste
Moroccan Meatballs
- 1 lb ground beef, 85% lean
- 1/2 cup almond flour
- 1 egg
- 1/4 cup packed parsley leaves, chopped
- 4 garlic cloves, minced
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/2 tsp ground coriander
- 1/2 tsp chili powder
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Mix all ingredients or the dipping sauce in a small bowl. Chill until ready to use.1 cup plain Greek yogurt, 2 tbsp lemon juice, 4 garlic cloves, Salt and pepper, 1/2 tsp dried dill
- Mix together all ingredients for the meatballs in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.1 lb ground beef, 1 egg, 1/4 cup packed parsley leaves, 4 garlic cloves, 1 tsp sea salt, 1 tsp ground cumin, 1 tsp ground allspice, 1/2 tsp ground coriander, 1/2 tsp chili powder, 1/4 tsp ground cinnamon, 1/4 tsp freshly ground black pepper, 1/2 cup almond flour
- Form and roll into 1½ inch balls. Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
- Serve with dipping sauce on the side, or drizzled on top of the meatballs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m making these right now! I ended up using the This Goat went to Morroco seasoning and I subbed tahini for mayo in the sauce!
I made these last week with ground beef. The flavors in the meatballs were incredible and I absolutely want to try them again. They were amazing with or without the sauce!
I’d like to pick your brain though about keeping the meatballs moist – mine came out a little dry. The ground beef I used was fairly lean (70/30) and I baked them on a rack on top of a baking sheet instead of laying them flat on parchment (not sure if that makes a difference…). I am used to making italian style fried meatballs, which use cheese and milk-soaked bread to maintain moisture. I’d like to find an alternative to those ingredients. Maybe a little more fat? Do you have any suggestions?
So glad you enjoyed it! You can try add a bit of coconut milk to the meatballs to keep the moisture level up. I like to use fatty ground beef, then douse it in the cream sauce and it tastes moist and delicious.
Thank you for the suggestions! I will definitely try adding coconut milk and using a fattier ground beef. I appreciate you taking the time to answer my questions!