Instructions: Prepare yogurt sauce; cover and refrigerate untill needed. In a bowl combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well. Shape mixture into walnut sized meatballs; roll in flour and shake off excess. Heat oil in wide frying pan over medium high heat. Add meatballs, a few at a time, and brown on all sides; remove from pan when browned. Discard drippings. Return meatballs to pan ; add basil along with tomatoes (break up with a spoon) and thier liquid. Bring to a boil; coverand reduce heat. Simmer untill meatballs are tender (about 15 minutes). Pass yogurt sauce at table. Serve with buttered noodles.

Makes 4
or 5 servings.

Yogurt Sauce: In a small bowl combine 1 cup unflavored yogurt, 1 clove garlic (minced or pressed),and 1/4 cup chopped parsley; mix well

Notes: I omitted the flour, put the shaped meatballs in a jelly roll pan and broiled them instead of pan frying.

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