1. Ok -- The directions for the meatballs is identical for both versions -- 2. Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs. 3. Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier. 4. Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown. 5. Sauce 1: Yogurt mint sauce. 6. Just mix the yogurt, mint, salt and chill until ready to use. 7. Sauce 2: Creamy Cheese Sauce. 8. In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy! 9. Just serve the meatball skewers with the dipping sauce. 10. Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them. ---------------------------------------------------------------------------
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