Grilled Meatballs

(Start to finish 30 minutes)

1 medium red onion, quartered

4 anchovy fillets

3 cloves garlic

1 cup chopped fresh parsley

10 oil-packed sun-dried tomatoes

1 tablespoon cider vinegar

2 tablespoons Dijon mustard

6-ounce can tomato paste

1 1/4 cups unseasoned bread crumbs

1/2 teaspoon freshly ground black pepper

2 large eggs

1/2 pound lean ground beef

1/2 pound ground pork

1/2 pound ground lamb

Lightly oil the grill and preheat one side to medium-high. If using charcoal, push the coals to one side.

In a food processor, combine the red onion, anchovies, garlic, parsley and sun-dried tomatoes. Pulse until finely chopped, then transfer to a large bowl.

Add the vinegar, mustard, tomato paste, bread crumbs, pepper, eggs, beef, pork and lamb. Using your hands or a sturdy wooden spoon, mix until thoroughly combined.

Using the palms of your hands, roll about 3 tablespoons of meat into a ball and set on a large plate. Repeat until all the meat is used. You should have 30 to 35 meatballs.

Carefully place the meatballs on the side of the grill without flame. Close the grill and cook for 15 minutes.

Coat the high-heat side of the grill with oil again. Using tongs, carefully transfer the meatballs onto the high-heat side. With the grill open, cook another 5 minutes. After 2 minutes, rotate the meatballs to brown evenly.

Makes 4 to 6 servings.