Grilled Meatballs
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Plain Yogurt3 cloves
Garlic (finely minced)1 tbsp
Lemon Juice (to taste)1 cup
Mint (chopped fresh)1 tsp
Salt (to taste)1 tsp
Ground Coriander1 tsp
Ground Turmeric910 g
Ground Beef1.5 cups
Onion (grated)1 tbsp
Thyme (chopped fresh)Directions:
1
Make yogurt sauce: Line a large sieve with cheesecloth and place it over a bowl
2
Spoon the yogurt into the sieve and refrigerate for 4 to 6 hours to drain off the excess water
3
You should end up with 1 1/2 to 2 cups drained yogurt
4
Place the yogurt in a bowl and stir in the garlic, olive oil, and lemon juice
5
Fold in the mint and season to taste with salt and pepper
6
Cover and refrigerate until needed
7
Make the onion salad: Place the onion slices in a colander and sprinkle with salt
8
Toss and let stand for 15 minutes
9
Rinse well and pat dry
10
In a bowl, combine the onions, parsley, coriander, and turmeric
11
Toss well and set aside
12
Preheat the grill or broiler
13
In a bowl, combine the beef, onions, garlic, eggs, thyme, pepper, and 1/2 teaspoon salt
14
Mix until mixture holds together well
15
Form into twelve 3-inch ovals, about 1 1/2-inches wide and thread them onto metal skewers
16
Brush the meatballs with olive oil and sprinkle with salt
17
Place the skewers on an oiled grill rack or broiler pan and grill or broil, turning to brown on all sides, until cooked through, about 8 minutes
18
Remove the skewers from the grill or broiler and slip the meatballs off the skewers
19
Cut the pitas into halves and place a meatball into each half
20
Serve with the yogurt sauce, onion salad, and tomato slices on the side