Moroccan Meatballs with Shallot Yogurt Sauce

First make the yogurt sauce. Mix together the lemon juice, Greek yogurt and mint in a medium sized bowl. In a medium skillet, heat the olive oil over medium low heat. Add in the shallots and chili flakes and simmer until the shallots are crispy. Add to the yogurt and place in the fridge.

Combine all of the ingredients for the meatballs in a large mixing bowl. Form into about 2 inch balls.

In a large skillet, heat a generous amount of olive oil over medium heat. Once hot, add in the meatballs being careful not to overcrowd the pan so they brown properly. Cook for 3-4 minutes each side or until cooked through.

Serve on top of the yogurt sauce and top with pistachios, dill and mint. Would also pair great with my cucumber salad! Makes 4 servings.