Lentil Keftedes with Mint Yogurt (Greek Meatballs)

Directions

1. In a large mixing bowl combine beef, pork, lentils, onion, garlic, bread crumbs, egg, parsley, mint, oregano, and oil. Mix well with either a spatula or your hands until a smooth homogenous mixture is made.
2. Allow mix to rest for 20 minutes in a covered bowl in the refrigerator. After resting, begin to roll balls the size of a heaped tablespoon. The mixture should yield 60-70 meatballs.
3. In a medium bowl, mix yogurt, mint, lime juice, and cumin. Set aside.
4. In a large heavy bottomed skillet, heat olive oil over medium to high heat. The oil should completely cover the bottom of the skillet. Dredge meatballs in flour and shake off excess flour. Brown in skillet on all sides for 5-6 minutes in the pan. Remove from pan and hold hot until service. The recipe should be cooked in three batches of 20 balls at a time.
5. When ready for service, garnish finished meatballs with roughly chopped parsley and serve with mint yogurt as a dipping sauce.