Ingredients:

• For meatballs:
• 450 grams/1 pound ground lamb
• 450 grams/1 pound ground pork
• 1 small onion, chopped
• 4 cloves garlic, minced
• ¾ cup mint leaves, chopped
• ¾ cup dill leaves, chopped
• 1 lemon, juice and lemon rind, grated
• 2 eggs
• Salt and pepper to taste
• Canola oil for frying
• For sauce:
• 1 cup full-fat Greek-style yogurt
• 2 tablespoons chestnut honey
• 1 teaspoon piment d’espelette
• ¼ cup dill leaves, chopped
• Salt to taste

Method:

1. In a bowl, mix together lamb, pork, onion, garlic, mint, dill, lemon juice and rind, eggs and salt to taste.  
2. Form meat mixture into 1-1/2-inch diameter balls.
3. Heat a few tablespoons of oil in a pan.  When oil is hot, cook meatballs over medium heat, turning to brown on all sides, until cooked through.  Drain on paper towels.  Serve hot.
4. To make the sauce:  mix yogurt, honey, piment d’espelette, dill and salt in a bowl.   Keep chilled until ready to serve.

Yield:  approximately 25 meatballs.