Grilled Turkish Meatballs

Grate the onion and squeeze out excess moisture. Soak the bread crumbs and squeeze dry. Finely chop the parsley.

Place the ground meat in a large bowl. Add grated onion, bread crumbs, egg, parsley, and all the spices.

Knead the mixture for 5 minutes but avoid over-kneading. Cover with cling film and rest in the fridge for 30 minutes.

Divide the mixture into 12 equal portions. Wet your hands and shape into flat round patties, pressing a slight indent in the center.

Once the charcoal has turned to glowing embers with no flames, arrange the meatballs on the grill.

Cook each side for 3-4 minutes. Flip only once - do not turn frequently.

Serve hot with flatbread, sliced onions, and grilled peppers.