We’ve always had a thing for the charred lamb kebabs on flat skewers that the kebab/gyro joints do so well. One place even gave R. B. a couple of swordlike skewers after he bombarded them with questions. We make lamb/beef combo meatballs flavored with cumin to roast in the oven, and sometimes even finish on the grill. The meatballs cook on a baking sheet just like a pan of cookies. We’ve come to appreciate the many lives of a good batch of meatballs. A bag of Q’Balls in the freezer is as prized as a bag of brisket. Toss them with pasta, stuff them into pita pockets and sub sandwiches, serve them as a heavy appetizer or a quick heat-up for kid suppers. Customize the Q’Balls by substituting a couple teaspoons of any of the cheater dry rubs for the salt and seasonings.
Recipe information
Yield
makes 8 servings (about 36 meatballs)
Ingredients
1
2
2
1
1
4
1
2
1
1
Need to make a substitution?
Preparation
Step 1
HEAT the oven to 375°F.
Step 2
COMBINE the bread crumbs and the smoky water in a large bowl. Stir in the eggs.
Step 3
ADD the remaining ingredients and blend well without overworking.
Step 4
FORM golf-ball-size meatballs and place on a large rimmed baking sheet.
Step 5
BAKE for 30 to 35 minutes, until the internal temperature reaches 160°F.