Grilled Middle Eastern Meatballs


The Stuff:

  • 1 pound ground chuck
  • 1/2 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced flat-leaf parsley
  • 1 1/2 teaspoon minced fresh mint
  • 1 1/2 teaspoons Never Not Eating Za’atar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • Bibb lettuce leaves and labneh or plain yogurt, for serving


The Method:

  1. Light a grill.
  2. 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.
  3. Grill the meatballs over moderately high heat until pink in the center, about 2 minutes per side.
  4. Wrap the grilled meatballs in lettuce leaves and serve with labneh or yogurt. 


Adapted from Food and Wine

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