Grilled Middle Eastern Meatballs

Pass crisp lettuce leaves and tangy yogurt with these cumin-spiced patties and assemble them at the table.

Light a grill. In a medium bowl, gently mix the chuck with the onion, garlic, parsley, mint, zatar, salt, cumin and pepper. Form the meat into 1 1/2-inch balls and flatten them to 3/4 inch thick patties.
Grill the meatballs over moderately high heat until pink in the center, about 2 minutes per side. Wrap the grilled meatballs in lettuce leaves and serve with yogurt.

Notes Zatar is a Middle Eastern spice blend made with sesame seeds, thyme and sumac, a tart seasoning made from ground dried berries.