Grilled Meatballs with Mint and Za'atar

Gently combine the beef and herbs without overworking the mixture. Serve with the lettuce and a cooling spoonful of yoghurt for a fresh contrast to the grill.

The Stuff:

• 1 Pound ground chuck
• ½ Small onion, finely chopped
• 1 Clove garlic, minced
• 1 Tablespoon flat-leaf parsley, minced
• 1 ½ Teaspoons fresh mint, minced
• 1 ½ Teaspoons Never Not Eating Za'atar
• 1 ½ Teaspoons kosher salt
• ½ Teaspoon ground cumin
• ½ Teaspoon freshly ground pepper
• 4 Leaves Bibb lettuce and plain yogurt, for serving

The Method:

1. Light a grill. In a medium bowl, gently mix the chuck with the onion, garlic, parsley, mint, za'atar, salt, cumin and pepper. Form the meat into 1 1/2-inch balls and flatten them to 3/4 inch thick patties.
2. Grill the meatballs over moderately high heat until pink in the center, about 2 minutes per side. Wrap the grilled meatballs in lettuce leaves and serve with yogurt.