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