It was one of those what-to-do-with-ground-beef days. I almost, in desperation, fell back on grilled burgers, even though it was only 54° outside, then wondered if I could do something different with meatballs—and I mean different from all the meatball recipes on this site (which is 5). I still used the grill, after I put on a flannel shirt, and decided to use a combination of spices that I haven’t used with beef before. The only method I could figure out for grilling meatballs, was to put them on skewers, although I’m sure if they are big enough not to fall through the grate you could turn them individually—that sounds like too much work.
We ate them on flatbread with a sour cream-lemon-chive sauce.
Spicy Skewered Meatballs
1 1/2 lbs ground beef
1 cup dry bread crumbs
Optional: 2-4 tablespoons milk or other liquid if the mixture is dry
1/4 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
2 teaspoons dried cilantro
1 tablespoon parsley paste (a timesaver)
1 tablespoon grated or minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
- Mix all ingredients together with hands. You’re trying to achieve a mixture that will hold its shape, so you don’t want it to be too soft or moist.
- Divide mixture into 16 portions and roll into balls.
- Carefully slide meatballs onto skewers then place on a large tray. You could refrigerate them at this point until ready to cook.
- Grill over direct heat, turning to brown on all sides, closing the lid after each turn. Even with flat skewers, the meatballs will turn on the skewers, but it’s still pretty easy to turn the whole skewer, keeping your tongs close by. They cook pretty quickly, in about 15 minutes, but you can use a thermometer to test for doneness.
- Remove from skewers and serve in flatbread with a sour cream or yogurt sauce.
This is something you could make with a variety of meats and spices. I found the meatballs to be moist and tender, and a nice change from burgers.