Classic grilled meatballs made by kneading ground beef with onion and spices and cooking on the grill. A staple of barbecue tables and home grilling, these meatballs suit any table with their crisp exterior and juicy interior.
Combine the ground meat with grated onion (liquid squeezed out), soaked and squeezed bread, crushed garlic, cumin, red pepper flakes, baking soda, salt, and black pepper in a bowl, and knead for 10 minutes until the mixture comes together.
Cover the mixture and rest it in the refrigerator for 30 minutes. Then, with wet hands, shape into flat, oval meatballs.
Cook the meatballs on a charcoal grill or grill pan, turning until both sides are browned and the inside is cooked. Note: the internal temperature should reach 71°C (160°F), and the meatballs should not remain pink. Serve hot.
Important: Kneading the meatball mixture well and letting it rest helps the patties hold together on the grill without falling apart. Caution: Meatballs containing red meat must be fully cooked, reaching an internal temperature of 71°C (160°F). Contains no tree nuts. Serve hot.
A bit of baking soda added to the mixture makes the meatballs softer; don't overdo it, just the tip of a teaspoon is enough. Putting the meatballs on the grill without resting them can cause them to fall apart.
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