1 In a medium-size bowl, combine the beef, milk, egg 1 white, bread crumbs, 2 tablespoons of the dill, the mustard, and salt.
Using your hands, shape the mixture into 24 meatballs about 1 1/2 inches in diameter.
2 Dredge the meatballs in the flour, shaking off any excess.
In a 12 inch nonstick skillet, heat the oil over moderately high heat until very hot but not smoking.
Add the meatballs and saute for 4 minutes or until browned on all sides.
3 Lower the heat, add the stock to the skillet, cover, and simmer for 5 minutes.
Remove from the heat and stir in the yogurt and remaining 1 tablespoon of dill.