Time: 45 min (+ 30 minutes in the fridge)
Yield: ~20 meatballs 

Meatball Ingredients: 

• HVF Ground Trout -- 1lb
• Shallot -- 2Tbs, finely minced
• Celery -- 1/4 cup, finely minced
• Carrot -- 1/4 cup, finely minced
• Fresh Herbs -- 1/3 cup, finely minced
• Breadcrumbs -- 1/4 cup
• Oil -- Enough to coat bottom of pan

Herb Yogurt Sauce Ingredients:

• Plain Greek Yogurt -- 1/2 cup
• Lemon -- 1
• Olive Oil -- 2Tbs
• Cracked Pepper -- To taste
• Fresh Herbs-- 1/4 cup, finely minced 

 Meatball Prep:

• Cut all of your vegetables and measure out ingredients
• In a large bowl, mix trout, vegetables, herbs, breadcrumbs
• Season generously with salt & pepper
• Dampen hands with cold water & form balls roughly the size of a golf ball-- continue to re-dampen hands as necessary to prevent sticking
• Place formed meatballs in the fridge for at least 30 minutes to allow them to firm up

Herb Yogurt Sauce Instructions:

• Using a stand-mixer or a good old mixing bowl and elbow grease, whisk your yogurt until it increases slightly in volume -- somewhere between yogurt and whipped cream is just fine
• Once sufficiently whipped, simply fold in your olive oil, herbs, the juice of one lemon and freshly cracked black pepper to your taste

Cooking Instructions:

• Heat a well-oiled pan on medium high heat until oil is hot (shimmering-not smoking)
• Gently place meatballs into pan without overcrowding the pan
• Get a hard sear on at least 2 sides (1-2 minutes per side on med-high heat)
• Once browned, turn down heat to medium-low
• Add 1-2 Tbs of butter to the pan + cook for an additional 1-2 minutes
• Spoon melted butter over the top of your meatballs + squeeze half a lemon into pan
• Remove meatballs from heat

Plating Instructions:

• Enjoy your meatballs in a rice bowl, a salad or as a fun appetizer with a
  side of your creamy dill yogurt sauce!