Spiced Meatballs

1 1/4 lb finely ground lean beef or lamb

1 medium onion, grated and drained

2 cloves garlic, crushed

1 1/2 teaspoons dried mint

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 teaspoons ground cumin

1/3 teaspoon allspice

1 small egg, well beaten

canola oil

Accompaniments:

1 thinly sliced onion

2 very ripe tomatoes

plain yogurt

sprigs of mint

In a bowl, combine the ground meat, onion, garlic, mint, salt, pepper, cumin, and allspice. Add the egg and blend thoroughly with your hands, kneading to a smooth consistency. Form into croquette shapes about 2 inches long.

Preheat a grill or broiler. Oil 4 metal skewers. Thread a skewer lengthwise through the meatballs, placing 3 balls on each skewer for main course servings and 2 for appetizers. Brush with the oil and broil or grill, turning skewers frequently until cooked through and crisp on the surface.

Separate the onion into rings (if you like, marinate them for a few minutes in a mixture of vinegar, sugar and slat). Cut the tomatoes in half and squeeze out the seeds, very finely dice the flesh and season lightly with salt and pepper. Serve the meatballs on a warmed platter with the accompaniments. Garnish with the mint springs if desired.