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1
To make the meatballs: Combine all the ingredients and mix well with your hands.
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2
Shape into 24 balls, dipping your hands in cold water as needed to keep the mixture from sticking.
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3
Heat a 12-inch skillet over medium heat.
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4
Add the olive oil and swirl to coat.
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5
When the oil is hot, add the meatballs; they should fit in a single layer.
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6
Fry gently, turning the meatballs with two soup spoons so they brown on all sides, about 5 minutes.
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7
Using a slotted spoon, transfer the meatballs to a plate.
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8
Pour off and discard any fat in the skillet.
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9
Return the skillet to medium-high heat and add the broth.
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10
Stir with a wooden spoon to scrape up any browned bits on the bottom of the skillet and simmer until they dissolve.
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11
Return the meatballs to the skillet, cover, and reduce the heat to maintain a gentle simmer.
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12
Cook for 10 minutes, and then transfer the meatballs to a plate using a slotted spoon.
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13
In a large bowl, whisk together the yogurt, egg, garlic, dill, and mint.
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14
Slowly whisk in about 1/2 cup of the hot broth to warm the yogurt, and then pour the yogurt mixture into the skillet.
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15
Cook over medium-low heat, stirring with a wooden spoon, until the sauce visibly thickens and just begins to simmer.
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16
Add salt and pepper to taste.
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17
Return the meatballs to the skillet and turn to coat them with the sauce.
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18
Cover and simmer gently until hot.
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19
Divide the meatballs and sauce among 4 to 6 warmed bowls.
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20
Put the butter in a small saucepan or butter warmer and set over medium heat.
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21
When the butter melts, add the red pepper and cumin and swirl the pan until the butter foams and sizzles and the pepper's aroma rises.
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22
Drizzle each portion with some of the red-pepper butter.
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23
Garnish with chopped dill.
