Greek Meatballs With Yogurt Sauce



1 pint plain yogurt, preferably whole milk
Juice of 1 lemon
1 tablespoon chopped fresh mint (or 1 teaspoon crumbled dried mint)
Salt and black pepper to taste
2 slices of bread without crusts, soaked in water till mushy
2 pounds ground beef or pork
1/2 Sweet Onion, grated
1 egg
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
Vegetable oil for browning
1 cup water

1. Whisk together yogurt, lemon juice, mint, salt and pepper. Store in refrigerator, up to 3 days.
2. Squeeze excess moisture from bread. Mix together bread, ground meat, onion, egg, oregano, salt and pepper. Form into 6 dozen small meatballs.
3. Heat oil in large skillet. Brown meatballs on all sides at moderate heat. Pour off any fat from pan. Add water to pan and scrape up any browned bits from bottom. Simmer meatballs about 10 minutes or until liquid is syrupy. Serve with toothpicks and dunk into yogurt sauce.
Chef's Tip: To form meatballs, use melon baller to scoop mixture. Then, dip your hands in water and roll meatballs into rounded shape.

Makes 6 dozen pieces

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