- 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