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Epicurious

Cheater Q’Balls

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 cup bread crumbs
2 tablespoons bottled smoke plus enough water to equal 1/2 cup
2 large eggs
1 pound ground beef
1 pound ground lamb
4 garlic cloves, minced
1/4 cup chopped fresh parsley
2 teaspoons cumin or 2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

Preparation

  1. 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.

Cheater BBQ
TagsMeatballGround BeefBeefMeatGround LambLambMainStarterDinnerDairy FreeQuickEasyOven BakeCookbooks
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