Greek Meatballs

For the yogurt, garlic and apricot dip:

• 2 cups thick Greek yogurt

• 8 to 10 finely chopped dried apricots

• 3 garlic cloves, finely chopped

• Salt to taste

For the meatballs:

• 1 cup milk

• 1 1/2 cup bulgur wheat

• 2 tablespoons olive oil, plus more for sautéing

• 1 medium white onion, chopped

• 2 medium zucchini, grated

• 3 cloves garlic, minced

• 1/2 teaspoon red chili flakes

• 1 tablespoon salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

• 1 1/2 pounds ground beef

• 1 1/4 pounds ground lamb

• 2 eggs, slightly beaten

• 1/2 cup fresh mint, chopped

• 1/2 cup fresh parsley, chopped

• 1 1/2 cups grated kefalotyri cheese (or Parmesan)

• 1/2 to 3/4 cup dried bread crumbs

• Extra virgin olive oil, for drizzling

To make the dip, combine yogurt, apricots, garlic and salt to taste and set aside.

Bring milk to a boil in a small saucepan and pour over bulgur in a small bowl. Cover and let rest until milk is absorbed and the bulgur has cooled, about 1 hour.

Heat 2 tablespoons olive oil in a sauté pan over medium heat and cook onions until soft and clear but not browned. Add zucchini, garlic and chili flakes and cook 3 to 4 minutes more. Season with salt and pepper and set aside to cool.

Combine the ground meat in a large bowl and add bulgur, onion-zucchini mixture, eggs, mint, parsley and cheese. Fold in bread crumbs a little at a time, until mixture no longer sticks to your hands when trying to roll a meatball. Roll mixture into 1 1/4-inch balls. You can use a 3/4-ounce scoop for this, dipping in water between scoops.

Heat a large sauté pan over medium heat, and add just enough olive oil to coat the bottom of the pan. Fry meatballs on all sides until cooked through, working in batches. Transfer cooked meatballs to a draining rack or paper towels to allow excess oil to drain.

Place seven meatballs in a bowl or crock. Drizzle with extra virgin olive oil, and serve piping hot with about 3/4 ounce of dip.