Ingredients
1 cup plain yogurt1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped2 tablespoons prepared Italian salad dressing1 garlic clove, mincedMEATBALLS:2 large eggs, lightly beaten3/4 cup soft bread crumbs1/2 cup golden raisins, finely chopped3 garlic cloves, minced4 teaspoons dried rosemary, crushed1-1/2 teaspoons salt1 teaspoon pepper1 pound ground veal1/4 cup canola oil
Preparation
In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving.
For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls.
In a large skillet, brown meatballs in oil in small batches until no longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce.
