Meatballs with Mint Dipping Sauce

2 pounds lean ground beef, lamb, or beef/sausage combination

3 beaten eggs

1 1/2 cups finely chopped onion

1 1/2 cups bread crumbs

2 tablespoons chopped fresh mint

2 teaspoons minced garlic

2 teaspoons salt

3 tablespoons lemon juice

Oil for frying

Mint Dipping Sauce:

1 cup plain yogurt

1/4 cup fresh mint, chopped

1/4 cup finely chopped green onions

1/2 teaspoon garlic, minced, or 1/4 teaspoon dry

2 teaspoons minced fresh ginger

Prepare the Mint Dipping Sauce and refrigerate. Combine the yogurt, mint, green onions, garlic and ginger; cover and chill until ready to use. Mix all the meatball ingredients together by hand until well combined.

Form the mixture into approximately 1? ounce balls either by hand or with a meat baller. Pour just enough oil into a non-stick frying pan to cover the bottom and heat. Add the meatballs, in batches if necessary, and cook through, browning them on all sides. Drain them on paper towels. The meatballs can be cooked a day or two ahead of time, or cooked and frozen weeks ahead of time, and reheated in the oven or microwave. Serve hot with chilled Mint Dipping Sauce.

Makes about 40 appetizers.

Copyright 2005 by Jonathan Teng

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