Keftedes (Greek Meatballs) with Dill Yogart

Directions

1. For sauce: Combine all ingredients and mix to incorporate. Serve with the keftedes. 

2. For meatballs: Combine all ingredients in a large mixing bowl and mix with your hands until well incorporated. Form meatballs just a little smaller than a golf ball and set aside. Once all meatballs are rolled, heat a large skillet with about a 1/4 cup vegetable oil over medium-high heat. Dust the meatballs lightly in flour and add to the skillet in small batches and pan fry leaving enough room to roll the balls around and brown on all sides. It’s important to leave room in the pan so, depending upon your pan, you may have to do a few batches. When meatballs are browned and cooked almost all the way through, transfer them to a large tray or plate lined with a kitchen towel (or paper towels).