Fire up the barbecue! Sitting outdoors enjoying the foods of the Mediterranean, the scent of gorgeous spices wafting through the air! I like to serve these “meatballs” with a Greek salad, but you can simply chop up tomatoes, cucumbers and onion and put them on top of the “meatballs,” drizzling with the yogurt sauce. Either way they be delicious!
Makes 4 Servings
3 cloves garlic, minced
1 small onion, minced
¼ cup dry breadcrumbs
2 Tbsp. water
2 Tbsp. chopped fresh oregano or 1 Tbsp. dried
1 Tbsp. Dijon mustard
1 tsp each ground cinnamon & ground cumin
½ tsp. salt
¼ tsp. freshly ground black pepper
1 lb. lean ground beef
To Serve:
4 pita breads
Yogurt Sauce:
Stir together 1 cup plain Greek yogurt, minced onion, 1 small clove garlic, 2 Tbsp. chopped cilantro, mint or dill. Place in the fridge until ready to serve.
Preheat your gas barbecue or start the coals.
In large bowl mix together the 3 minced garlic cloves, the minced small onion, breadcrumbs, water, oregano, Dijon, spices, salt and pepper; mix in the ground beef. Divide the mixture into 8 portions; shape each around 8” metal skewers, or well soaked (for 30 min.) wooden skewers; pressing to form 4” sausage-shaped ovals.
Place on oiled grill over medium-high heat; close lid and grill, turning twice, until firm and no longer pink inside, about 7 minutes.
Helpful link to Phyllis’ Greek Salad.
