Bosnian "Meatballs" in Yogurt Sauce

This was very nice, with a distinctly "Slavic" flavor. The "meat" browned nicely and the yogurt sauce (basically a yogurt custard with dill) was a real finishing touch. The sauce did take some time, but it was worth it. The recipe made a lot: The amount given easily fed five adults and five kids aged 1-5, with a bit of rice and a tomato salad.

I did not bother forming the mixture into balls, but just spread it out over the baking sheet. This worked out fine. I also left out the breadcrumbs, used slivered almonds instead of ground, and replaced the carrots with one yellow and one red pepper.