Grilled Meatballs with Mint and Za'atar

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.

From Food & Wine -

Leave a comment

Please note, comments must be approved before they are published