Grilled Mediterranean Meatball Dinner

  • 1 c. plain Greek yogurt (do not use non-fat)
  • 2 T. fresh lemon juice, from one lemon
  • 1 T. chopped fresh dill
  • Salt and black pepper, to taste
  • 1 large egg
  • 3 garlic cloves, minced
  • 2 T. finely diced green pepper
  • 2 T. finely diced onion
  • 1 tsp. ground cumin
  • 1 tsp. ground allspice
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 lb. lean ground beef
  • ⅓ c. panko crumbs
  • 1 red bell pepper, seeded and cut into slices
  • 1 sweet onion, peeled and sliced into wedges

To make the yogurt sauce, combine the yogurt, lemon juice, dill, salt, and pepper in a small bowl and mix well. Refrigerate until ready to serve.

Prepare the grill for cooking over medium heat (about 400°F).

Mix together the egg, garlic, green pepper, onion, cumin, allspice, salt, and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined.

Form 9 disc-shaped meatballs.

Grill the meatballs, red bell pepper, and onion, all covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. I like to use a cast iron griddle plate for cooking small pieces like this on the grill. Transfer the meatballs and vegetables to a serving plate and let rest for 3 minutes before serving with the yogurt sauce.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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