I love Mediterranean food and these meatballs are delightful. My husband, Tom, helped me develop this recipe. Sometimes, we become like one of my favorite cooking shows, America’s Test Kitchen. We have made these meatballs several times to get them just right. Our biggest issue was the meat would fall off the skewer during grilling. We solved that problem with refrigeration.
Add a Mediterranean sauce with the meatballs, like a yogurt based one, or any sauce of your choosing. Unfortunately, I did not have time to add a sauce recipe so use whatever you like, or don’t use any sauce. Enjoy the recipe.
Happy Eating!
Now if any of you lacks wisdom, he should ask God, who gives generously to all without finding fault, and it will be given to him. James 1:5
Mediterranean Meatball Kabobs
Ingredients
1 lb. 80/20 ground beef
½ yellow onion, minced
½ bunch of parsley, finely chopped
4 cloves of garlic crushed
1 egg
1 tsp. salt
1 tsp. Pepper
Olive oil to brush the outside of the meatballs
Instructions
- In a large bowl mix ground beef, onion, parsley, garlic, egg, salt and pepper, with your hands, until evenly combined.
- Roll meat into 1 ½ inch balls and place on a parchment lined baking sheet. Refrigerate for at least an hour.
- Place 3 to 4 meatballs per skewer with a little space between each one. Brush the meatballs with olive oil and place back in the fridge while the grill heats up.
- Heat grill to medium high heat, 375° to 425℉. Oil the grates well.
- Grill kabobs for 8 minutes total or approximately 4 minutes per side, depending on your grill. Turn the kabobs once. This can be tricky. Using a spatula, gently roll each skewer over.
- The internal temp should be 155℉.
- Cool for a few minutes before eating. Enjoy!
Notes:
- Use high fat meat. This helps ensure the meatballs will keep their shape while cooking.
- Chilling the meatballs is key to them not falling apart on the grill.
Meghan E White 