Serves: 4Prep Time: 20 minutesCook Time: 20 minutesInactive Cook Time: 30 minutes
MARIO: Mohammed made this dish in our first-ever “Teen Tournament.” The prize for the winner was the chance to cook in The Chew’s test kitchen; and let me tell you, Mohammed was a fierce competitor. This kid’s really got that star quality, and at sixteen, he’s already an amazing cook. I think we’ll be hearing a lot more about him in the years to come. He grew up with a Palestinian grandmother, and it’s easy to see the culinary heritage woven into his cooking. Here he takes a classic American meatball sub and adds those Middle Eastern flavors, giving it a memorable twist that only one with his skills could pull off.
FOR THE MEATBALLS:
8 ounces ground beef
8 ounces ground lamb
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon fresh oregano, chopped
¼ cup fresh parsley, chopped
1 tablespoon turmeric
½ teaspoon grated nutmeg
½ teaspoon cayenne pepper
1 teaspoon ground cumin
1 egg
Kosher salt and ground black pepper, to taste
FOR THE YOGURT SAUCE:
2 cups Greek yogurt
1 cup Persian cucumbers, grated
2 teaspoons dried mint
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
4 Portuguese rolls
1. Preheat oven to 350°F.
FOR THE MEATBALLS:
2. Combine all of the meatball ingredients in a large bowl. Shape into balls, about the size of golf balls. Cover and place in the refrigerator to chill for at least 30 minutes.
FOR THE YOGURT SAUCE:
3. Combine all the ingredients in a mixing bowl and set aside.
4. Preheat a nonstick skillet over medium-high heat and add 2 tablespoons of olive oil. Add the meatballs in batches to the skillet and brown on all sides. Transfer to the oven to cook through, about 15–20 more minutes.
5. Remove meatballs from the oven and build a sandwich. Put a few meatballs inside a warmed roll and top with the yogurt sauce.