We’ve always had a thing for the charred lamb kebabs on flat skewers that the kebab/gyro joints do so well. One place even gave R. B. a couple of swordlike skewers after he bombarded them with questions. We make lamb/beef combo meatballs flavored with cumin to roast in the oven, and sometimes even finish on the grill. The meatballs cook on a baking sheet just like a pan of cookies. We’ve come to appreciate the many lives of a good batch of meatballs. A bag of Q’Balls in the freezer is as prized as a bag of brisket. Toss them with pasta, stuff them into pita pockets and sub sandwiches, serve them as a heavy appetizer or a quick heat-up for kid suppers. Customize the Q’Balls by substituting a couple teaspoons of any of the cheater dry rubs for the salt and seasonings.

　　

Ingredients

makes 8 servings (about 36 meatballs)

　　1/2 cup bread crumbs

　　2 tablespoons bottled smoke plus enough water to equal 1/2 cup

　　2 large eggs

　　1 pound ground beef

　　1 pound ground lamb

　　4 garlic cloves, minced

　　1/4 cup chopped fresh parsley

　　2 teaspoons cumin or 2 teaspoons dried oregano

　　1 teaspoon kosher salt

　　1/2 teaspoon black pepper

　　

Step 1

HEAT the oven to 375°F.

　　

Step 2

COMBINE the bread crumbs and the smoky water in a large bowl. Stir in the eggs.

　　

Step 3

ADD the remaining ingredients and blend well without overworking.

　　

Step 4

FORM golf-ball-size meatballs and place on a large rimmed baking sheet.

　　

Step 5

BAKE for 30 to 35 minutes, until the internal temperature reaches 160°F.

　　Cheater BBQ