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1
Grate or finely chop the onion in the food processor, drain, and turn it into a bowl.
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2
Add the chopped parsley to the onion.
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3
Cut the meat into chunks, then blend it in the food processor to a soft paste, adding salt and pepper.
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4
Mix the meat paste with the parsley and onion, and knead with your hand until well blended.
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5
Divide the meat into 8 balls and wrap each one around a skewer, pressing it firmly so that it holds together in a long, flat, sausage shape.
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6
Alternatively, flatten the balls into burgers.
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7
Place the skewers, or burgers, on the oiled grill of a barbecue, over the embers of a charcoal fire or on a rack under the broiler, and cook for 5 to 8 minutes, turning them over once, until browned outside but still pink inside.
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8
Using the recipe above, roll the meat into little balls the size of a large walnut.
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9
Saute in batches in a little oil in a large frying pan, turning them until they are browned all over but still a little pink inside.
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10
You can do this in advance, if you wish, and heat them through, covered with foil, in the oven when you are ready to serve.
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11
Open out a pita, toast it under the broiler, and break it into small pieces at the bottom of a serving dish.
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12
Just before serving, pour 4 cups plain whole-milk yogurt, which should be at room temperature, over the toast and drop the meatballs on top.
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13
Fry 3 tablespoons pine nuts very briefly in 1/4 stick (2 tablespoons) butter and sprinkle them over the dish with their butter.
