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kefta style meatballs with grilled grapes and yogurt sauce

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Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too.

Ingredients

  • Meatballs
  • 1.5 pounds ground beef
  • 1 egg
  • 1 small red onion, grated
  • 1/2 cup chopped mint
  • 1/4 cup chopped parsley
  • 2 minced garlic cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bunch small seedless grapes, red or green
  • Yogurt Sauce
  • 1 cup plain yogurt
  • 1/4 cup chopped mint
  • 2 tablespoons grated lemon zest
  • 1 minced garlic clove
  • salt and pepper to taste

Directions

  • For the yogurt sauce: Mix all ingredients. It's best when made at least 30 minutes ahead of time, to allow flavors to meld.
  • In a large bowl combine the first 9 ingredients in the meatball list. Don’t over-mix.
  • Heat a frying pan with some vegetable oil and toss the grapes, lightly browning on all sides, remove and set aside.
  • Shape meat mixture into small meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick. The heat should be fairly high to ensure a good sear. Toss or turn to make sure all sides brown. Drain on some paper towel, allowing to rest for a few minutes.
  • Assemble on large cocktail toothpicks: grape first, then meatball on the bottom. Serve with yogurt sauce for dipping.

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