Private Eyes in Some Like It Rough
Lebanese Lamb Meatballs with Yogurt Sauce and Pine Nuts
Hayley and Ry share this special treat, dining at his apartment with a view over Vancouver Harbor.
Combine meat, onion, parsley, allspice, and hot pepper, and form into small meatballs. Sautee in butter. Keep hot. For sauce, stir cornstarch with a bit of water until smooth. Stir this into the yogurt, and add the garlic, mint, egg and salt. Heat the sauce on medium heat until it bubbles, then remove from heat. Arrange meatballs on a platter, pour sauce over them, and sprinkle toasted pine nuts and chopped mint on top.