Grilled Mint-Cilantro Meatballs

These herby meatballs pull directly from the Middle Eastern and North African kebab tradition, where ground beef mixed with tons of fresh herbs and cumin gets grilled over charcoal. Mint and cilantro in near-equal measure keep the flavor bright rather than purely meaty, and a full cup of fresh bread crumbs plus two eggs keep the texture light.

Four to five minutes per side over medium-hot coals is all they need. A grill basket works well if you want to keep the meatballs moving, or thread them onto skewers for proper kofta presentation. No stovetop brown, no oven finish, just direct grill heat.

Chef Tips

• Use ground chuck (around 80/20). Leaner grinds dry out on the grill.
• Soak fresh bread in milk briefly, squeeze dry, and use in place of crumbs for an even more tender texture.
• Chill the formed meatballs 20 minutes before grilling. Cold meat holds shape on the grates; warm meat flattens.
• Oil the grates thoroughly and do not move the meatballs for the first few minutes. Premature flipping tears the crust.

Variations

• Swap beef for ground lamb or a half-and-half mix for a more traditional kofta.
• Add grated onion, minced garlic, or a pinch of Aleppo pepper for more depth.
• Serve in warm pita with tzatziki, sliced tomato, and pickled turnips.