Minted Yogurt Dipping Sauce
Makes generous 1 cup sauce
1 ¼ cups plain Greek yogurt, drained overnight in a cheesecloth-lined fine mesh sieve
1 tablespoon chopped fresh mint leaves
1 ¼ teaspoons salt, plus a pinch
1/8 teaspoon freshly ground black pepper, plus 1/8 teaspoon
1 lemon, zest finely grated and juiced
2 tablespoons olive oil
1. Combine the yogurt, mint, salt, pepper, lemon zest, olive oil, and lemon juice and whisk to combine.
2. Refrigerate until ready to serve the meatballs.