Grilled Meatballs

Recipe Ingredients

		Yogurt Sauce
4 cups	948ml	Plain yogurt
3		Garlic cloves - finely minced
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Lemon juice - or to taste
1/4 cup	36g / 1.3oz	Chopped fresh mint
		Salt - to taste
		Freshly-ground black pepper - to taste
		Onion Salad
1 lb	454g / 16oz	Red onions - thinly sliced
1 tablespoon	15ml	Salt
1/2 cup	20g / 0.7oz	Chopped fresh flat-leaf parsley
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground turmeric
		Meatballs
2 lbs	908g / 32oz	Ground beef
1 1/2 cups	93g / 3.3oz	Grated onion
2		Garlic cloves - minced
2		Eggs - lightly beaten
1 tablespoon	15ml	Chopped fresh thyme
1 teaspoon	5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Salt - or to taste
		Olive oil - for brushing
		For Serving
6		Pita breads - warmed
		Sliced tomatoes

Recipe Instructions

Make yogurt sauce: Line a large sieve with cheesecloth and place it over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 to 6 hours to drain off the excess water. You should end up with 1 1/2 to 2 cups drained yogurt. Place the yogurt in a bowl and stir in the garlic, olive oil, and lemon juice. Fold in the mint and season to taste with salt and pepper. Cover and refrigerate until needed.

Make the onion salad: Place the onion slices in a colander and sprinkle with salt. Toss and let stand for 15 minutes. Rinse well and pat dry. In a bowl, combine the onions, parsley, coriander, and turmeric. Toss well and set aside.

Preheat the grill or broiler.

In a bowl, combine the beef, onions, garlic, eggs, thyme, pepper, and 1/2 teaspoon salt. Mix until mixture holds together well. Form into twelve 3-inch ovals, about 1 1/2 inches wide and thread them onto metal skewers.

Brush the meatballs with olive oil and sprinkle with salt. 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.

Remove the skewers from the grill or broiler and slip the meatballs off the skewers. Cut the pitas into halves and place a meatball into each half. Serve with the yogurt sauce, onion salad, and tomato slices on the side.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe adapted from Taverna - The Best of Casual Mediterranean Cooking - From the TV FOOD NETWORK - (Show # CL-9169)

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