GREEK MEATBALLS (I don't know where this recipe came from, or if it is really "Greek" in tradition, but it's easy, tasty, and interesting enough for company.) 1¾ lb. lean ground beef ¼ lb. lean ground lamb 1½ T. finely chopped fresh mint    OR 2 tsp. dry mint ½ C. soft bread crumbs 2 eggs 1 medium-size onion, chopped finely 1 tsp. salt 1/8  tsp. pepper All-purpose flour 2 T. olive oil ½ tsp. dry basil 1 can (about 1 lb.) tomatoes Yogurt Sauce (below) Prepare yogurt sauce at least two hours in advance and refrigerate until needed. In a large bowl, combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well.  Shape mixture into walnut-size meatballs (approximately 1½ T. each).  Dredge meatballs in flour by placing ½-1 C. flour in a flat pan or bowl with sides and shaking the pan to rotate the meatballs.  Shake off excess flour. Heat oil in a wide frying pan over medium-high heat.  Add meatballs, a few at a time, and brown on all sides without crowding, turning frequently to prevent flat spots; remove from pan when browned.  Discard drippings. 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).  Serve with yogurt sauce and fluffy rice, buttered parsley noodles, or warm pita bread.  Serves 4-5. Note: If you like lamb particularly, more may be used.  Decrease amount of beef used proportionately.  You can make the meatballs ahead of time and freeze them.  Then make the sauce and heat the meatballs in it, or heat them in the microwave, then add to the sauce.  Don't try to freeze the sauce. Yogurt Sauce 1 C. plain yogurt 1 clove garlic, minced very finely ¼ C. chopped parsley In a small bowl, combine yogurt, garlic, and parsley; mix well; cover (tightly, or your refrigerator will smell of garlic!) and refrigerate.
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