Recipe: Herbed Meatballs with Garlicky Yogurt

HERBED MEATBALLS WITH GARLICKY YOGURT

FOR THE SAUCE:
1/2 cup full-fat plain yogurt, at room temperature
1 small clove garlic, very finely chopped
salt (to taste)
FOR THE MEATBALLS:
3/4 pound ground pork
3/4 pound ground lamb
1/4 cup fresh-grated pecorino Romano cheese
3 tablespoons fine-chopped fresh mint
3 tablespoon fine-chopped fresh dill
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon fresh-ground black pepper plus more to taste
1 tablespoon vegetable oil

If you wish, place the yogurt in a sieve lined with a double layer of cheesecloth over a bowl and let drain about 15 minutes. Then put yogurt in a clean bowl and add garlic and salt and pepper to taste. Set aside.

In a medium bowl, combine pork, lamb, cheese, mint and dill with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix with your hands until combined, then shape into 1-inch balls.

Heat oil in a large heavy skillet. Add the meatballs and cook over medium heat, turning occasionally, 15 minutes until brown and firm.

Spoon yogurt mixture onto a serving platter. Top with meatballs and serve immediately.

Makes 4 servings; about 38 meatballs
From: Deborah S. Hartz; Ft. Lauderdale Sun-Sentinel
Adapted from source: Food & Wine magazine