Moroccan Meatballs with Lemon Yogurt Dip and Roasted Broccolini

These meatballs are both savory and sweet, with rich delicious pork and chopped dates combining with a flurry of exotic and flavorful middle eastern spices. When you pair them with some roasted lemony broccolini and a tart and tangy yogurt dipping sauce, you have the perfect dinner in just about 30 minutes.

Course Dinner
Cuisine Middle Eastern, Moroccan
Keyword meatballs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 674 kcal


Moroccan Meatballs

  • 3 teaspoons yellow curry powder
  • 2 teaspoons flake kosher sea salt
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala seasoning
  • 1 1/2 teaspoons coriander
  • 1 teaspoon red curry powder
  • 1 tablespoon za'atar seasoning
  • 1 tablespoon dried aleppo pepper flakes
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried ground ginger
  • 2 pounds ground pork
  • 10 ounces dates chopped into roughly 1/2-inch cubes, with pits removed
  • 1/2 of a large yellow onion diced
  • 2 eggs whisked
  • 2 tablespoons extra virgin olive oil

Roasted Lemon Broccolini

  • 10 ounces broccolini
  • 1 tablespoon extra virgin polive oil
  • 1/2 teaspoon flake kosher sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons freshly squeezed lemon juice

Lemon Yogurt Dip

  • 1 cup plain greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon flake kosher sea salt


Moroccan Meatballs

  1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together the curry powder, salt, turmeric, garam masala, coriander, red curry powder, za'atar seasoning, aleppo pepper, cumin, and ginger and set aside.

  2. In a large bowl mix together the pork, chopped dates, onion, eggs, and olive oil until combined. Add the spice mixture in 3 increments, mixing well before each addition.

  3. Form the mixture into 12 balls (about 4.5 to 5 ounces each), and pat each one gently so that it is slightly wider than it is tall. Place them on a baking sheet lined with parchment paper, leaving about 1-inch of space between each one. Bake in the oven until the juices run clear and the interior temp of the biggest meatball is 145 degrees Fahrenheit, about 25 to 30 minutes.

Roasted Lemon Broccolini

  1. Meanwhile, cut the bottom 1-inch off the broccolini and compost it. Toss the broccolini in a large bowl with the olive oil, salt, and pepper until coated.

  2. Spread them out on a baking sheet and roast in the oven at 400 degrees until wrinkled slightly and the very tips are a bit crispy, about 10 minutes (they can roast in the oven with the meatballs on another rack in your oven).

  3. Remove them from the oven, and drizzle with the lemon juice before serving.

Lemon Yogurt Dip

  1. In a small bowl, whisk together the yogurt, lemon juice, and salt until combined. Serve with the meatballs and the roasted broccolini.

Nutrition Facts
Moroccan Meatballs with Lemon Yogurt Dip and Roasted Broccolini
Amount Per Serving
Calories 674 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 13g81%
Cholesterol 165mg55%
Sodium 1319mg57%
Potassium 882mg25%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 33g37%
Protein 34g68%
Vitamin A 1485IU30%
Vitamin C 49.8mg60%
Calcium 142mg14%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.