Meatballs in Creamy Yogurt Sauce

In a large bowl, combine the ground meat, finely grated onion, minced garlic, chopped fresh mint, allspice, 1 teaspoon salt, and black pepper. Mix well with your hands until just combined, being careful not to overmix.

Roll the meat mixture into small, uniform meatballs, about 2-3 cm in diameter.

Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. You don't need to cook them through, just get a nice color. Remove the meatballs from the pot and set aside.

In a separate bowl, whisk together the plain full-fat yogurt, cornstarch, egg yolk, and a pinch of salt until smooth.

Reduce the heat to medium-low. Pour the yogurt mixture into the same pot (no need to clean it, the meat drippings add flavor). Stir continuously in one direction with a whisk or wooden spoon until the sauce thickens and comes to a gentle simmer. Do not let it boil vigorously.

Return the browned meatballs to the simmering yogurt sauce. Let it cook gently for another 15-20 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has absorbed their flavors.

While the sauce simmers, lightly toast 2 tablespoons of pine nuts in a dry pan over medium heat until golden brown, if using (optional garnish).

Serve the Kofta bi Laban hot, garnished with fresh mint and toasted pine nuts (if used), typically alongside rice or bulgur.