I grill… a lot. Especially in summer. This 2015 creation using beer and Creole Seasoning was a huge hit, everyone said the same thing after the first bite… so the name for this dish came easy!
These meatballs seasoned with za’atar aren’t cooked into tomato sauce and served over spaghetti — rather, these are quickly browned and then roasted, and served over rice, couscous, or other grains. For dipping sauce, I recommend yogurt or sour cream, blended with Herbes de Provence, Greek Seasoning, or other spices.