Meatballs with Yogurt Herb Dip (Danish Frikadeller)

This recipe comes straight from a friend's mother in Denmark. It's a little labour-intensive, but once you get the hang of it, you'll be addicted. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way). These meatballs and dip are traditionally served with a warm potato salad.

Meatballs:
1 lb ground beef (500 g)
1 lb ground pork (500 g)
2 onions, finely chopped
4 cloves garlic, minced
2 Tbsp. fresh thyme, chopped (30 mL)
2 red chillies, finely chopped
3 eggs
1¾ cups fresh breadcrumbs (425 mL)
6 Tbsp. all-purpose flour, unbleached (90 mL)
¾ cup milk (175 mL)
sea salt
black pepper, freshly ground
2 Tbsp. olive oil (30 mL)
3 Tbsp. butter (45 mL)

Yogurt and Herb Dip:
1¾ cups Greek yogurt (400 mL)
2 Tbsp. fresh lemon juice (30 mL)
2 Tbsp. fresh dill, chopped (30 mL)
2 Tbsp. fresh mint, chopped (30 mL)
2 Tbsp. fresh parsley, chopped (30 mL)
sea salt
black pepper, freshly ground

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

For the Meatballs:
In a large bowl, mix together the ground beef and pork, onions, garlic thyme, chillies and eggs, combining well.

Stir in the breadcrumbs and flour, mixing well. Then stir in the milk, and about 1 Tbsp. (15 mL) salt and some pepper to taste.

Shape meat mixture into round balls about 1½" (4 cm) in diameter. Heat the oil and butter together in a large, heavy frying pan and fry the meatballs on all sides until golden brown.

Transfer to a baking pan large enough to hold them in a single layer and bake in preheated oven for 10 minutes.

For the Yogurt Dip:
Spoon Greek yogurt into a small bowl and stir in lemon juice, dill, mint and parsley. Season to taste with salt and pepper. Store in the fridge until ready to serve.