|Yogurt||1 Cup (16 tbs)|
|Lean ground beef||1 Pound|
|Lean ground lamb||1⁄2 Pound|
|Finely chopped fresh mint/2 teaspoons dry mint||1 1⁄2 Tablespoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salad oil||2 Tablespoon|
|Dry basil||1⁄2 Teaspoon|
|Canned tomatoes||1 Pound (1 Can)|
Prepare yogurt sauce; cover and refrigerate until needed.
In a bowl, combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well.
Shape mixture into walnut-size meatballs; roll in flour, and shake off excess.
Heat oil in a wide frying pan over medium-high heat.
Add meatballs, a few at a time, and brown on all sides; remove from pan when browned.
Return meatballs to pan; add basil along with tomatoes (break up with a spoon) and their liquid.
Bring to a boil; cover, reduce heat, and simmer until meatballs are tender (about 15 minutes).
Pass yogurt sauce at the table.