Meatballs with Creamy Mint Dip

For the meatballs: Tear the bread into large pieces, soak in lukewarm water until softened and squeeze dry.

Rinse the mint, shake dry and chop finely. Peel and finely chop the onion and garlic and sauté along with the bay leaf in 1 tablespoon hot oil until the onion is translucent. Remove the bay leaf.  Transfer the onion and garlic to a bowl and add the bread, meat, egg yolk, mustard, herbs, salt and pepper and knead until well combined.

With wet hands, form small balls. Heat  3-4 tablespoons oil in a large skillet over low heat, add the meatballs and cook slowly until godlen brown.

For the dip: finely chop the mint fand set aside a little for garnish. In a bowl, stir together he lemon juice, yogurt, cottage cheese and cream. Add the mint and season with salt and pepper.