Grilled Mediterranean Meatballs

Serves 8 - 10 people

Ingredients:

  • 1 - 2 tablespoons of olive oil
  • 1 small onion, chopped small
  • 5 garlic cloves, minced
  • 3 eggs
  • 2/3 cup plain Greek yogurt
  • 3 1/2 teaspoons kosher salt
  • 2 teaspoons fresh ground pepper
  • 2/3 cup toasted pine nuts
  • 1 bunch of Italian parsley
  • 1/4 cup mint leaves (small handfull)
  • 3-4 sprigs of fresh oregano leaves (no stems) OR 1 tablespoon of dried oregano
  • 3-4 sprigs of fresh dill  (remove thick stems) OR 1 tablespoon of dried dill
  • 2 pounds lean ground beef
  • 1 pound veal
  • 1 pound ground pork
  • 1 cup plain bread crumbs (I use panko)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup grated parmesan cheese

Directions:

  1. In a medium pan, saute the onion and garlic until the onion is translucent and tender. Set aside to cool to room temp.
  2. In a large mixing bowl, lightly beat the eggs with a whisk. Add the greek yogurt, salt & pepper, and whisk them all together until smooth.
  3. Add the pine nuts to the bowl of a food processor with a chopping blade (I use my small one, but any size will work).  Pulse until they form a thick, course paste (don't over process them...you don't want them as smooth as peanut butter). Using a rubber spatula, scrape all of the ground pine nuts from the bowl of the food processor into the mixing bowl with the eggs and yogurt.
  4. Add all of your herbs to the food processor and pulse until they are finely chopped. Add all of the herbs to the mixing bowl.
  5. Add the beef, veal and pork to the mixing bowl along with the bread crumbs, cooled onion and garlic, feta, and parmesan cheese. Break up any large chunks of feta with your fingers.
  6. Time to mix! I like to use my hands for this and I wear disposable "Clean Cuisine" gloves by Playtex. They are perfect for this! You want to gently combine all of the ingredients and incorporate the 3 meats together without over mixing. Your hands really are the best way to get this done. Keep the gloves on after mixing...you can use them when you form the meatballs!
  7. Once everything is thoroughly combined, form into large meatballs (somewhere between a golf ball and a tennis ball). Keep the meatballs on a cookie sheet or a baking dish in the fridge until you are ready to grill.
  8. Before grilling, drizzle some olive oil over the meatballs and use your hands to make sure they are coated with the oil.
  9. We cook these on a gas grill. Preheat the grill on high and prep your grill by cleaning your grates well and then rubbing them with a  paper towel coated in oil. Put the meatballs over direct heat to sear on all sides -  DON'T turn your meatballs until they pull away from the grill easily. Once you have gotten a nice crust on all sides, turn the grill down to medium heat and move the meatballs off the direct heat to finish cooking. The goal here is to get that crust on the outside to "seal" the meatball and keep it moist on the inside. You want to cook them all the way through, but not let them get too charred. Depending on your grill this can take anywhere from 20 - 30 min. If you have a thermometer, the proper internal temp is 160 degrees.