In Greek, meatballs have a different name depending on how they’re cooked. While keftedes are fried or grilled meatballs such as these, meatballs in a sauce are called yuvarlakia.
8 to 12 (8-inch) bamboo skewers
3 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, chopped
1 large egg
2 tablespoons freshly squeezed lemon juice
1 tablespoon tomato paste
1/2 cup seasoned Italian breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon grated lemon zest
3/4 pound ground chuck
3/4 pound ground lamb
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Greek Feta Sauce or purchased hummus
1. Soak the bamboo skewers in cold water to cover. Prepare a medium-hot charcoal or gas grill, or preheat the oven broiler.
2. Heat oil in a small skillet over medium-high heat. Add shallots and garlic, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. While vegetables cook, whisk egg, lemon juice, and tomato paste in a mixing bowl, and add breadcrumbs, parsley, mint, thyme, oregano, and lemon zest, and mix well.
3. Add shallot mixture, beef, and lamb to the mixing bowl, season to taste with salt and pepper, and mix well again.
4. Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the meat.
5. Grill skewers for a total of 6 to 8 minutes, uncovered if using a charcoal grill, turning them gently with tongs to cook all sides. Serve immediately, accompanied by a bowl of Greek Feta Sauce for dipping.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the skewers can be grilled up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.