Grilled Middle Eastern Meatballs

Mix the meat gently rather than packing it tight. Bring the lettuce and labneh or yoghurt to the table for cool, creamy contrast.

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 Teaspoons 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 yoghurt, 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 centre, about 2 minutes per side.
4. Wrap the grilled meatballs in lettuce leaves and serve with labneh or yoghurt.

Adapted from Food and Wine