Grilled Moroccan Meatballs with Yogurt Sauce

Preheat the grill to a medium-high heat (about 500°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.

Coat your grill grates with the oil.

Using 1/3 cup to measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely founded meatballs.)

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.

For the yogurt sauce, combine all the sauce ingredients in a small bowl and mix well.

Serve the meatballs on top of couscous or a flavor-infused rice and topped with the sauce.