Recipe adapted from Heather Scholten. You can find this recipe and many more on her blog, FarmGirlGourmet.com.
Set EGG for direct cooking (without the convEGGtor) at 400°F/204°C.
In a medium bowl add the ingredients – ground beef through ground pepper – and mix just until combined. Use a large hinged scoop or a spoon and make meatballs about 2 1⁄2 inches in circumference. Place on a parchment lined plate and continue with remaining meat mixture.
Add the meatballs to the cooking grid and cook for about 15 minutes or until no longer pink inside, turning every few minutes to cook on each side. Toast the bagel halves for 1 minute on EGG. Remove and assemble by placing a meatball on 8 of the bagel halves, spread a tablespoon of Greek yogurt dip on the bagel top and press onto the meatballs. Use a toothpick to hold them in place (optional). Serve immediately.
Makes 8 servings